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Crushed new potatoes with horseradish and sorrel from Ottolenghi: The Cookbook (page 63) by Yotam Ottolenghi and Sami Tamimi

  • spring onions
  • sorrel
  • horseradish
  • Greek yogurt
  • cress
  • new potatoes

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Notes about this recipe

  • danibattle on May 10, 2014

    The recipe link for online viewing is no longer correct :(

  • L.Nightshade on May 22, 2011

    We were very happy with this dish. I saw it as more of a warm potato salad. I used baby red potatoes, fresh sorrel, jarred horseradish (no fresh to be found), and fage yogurt. And of course, garlic, olive oil, salt and pepper. I just smashed the potatoes a bit, there was still plenty of particulate matter. I plated it with upland cress and sliced scallions. The sorrel added a nice flavor, next time I might even add a bit more than the recipe states. The funny thing about this dish is that I kept wanting to taste more salt, even though I had actually added enough. I realized that I was looking at the red potato skins and expecting to taste prosciutto! Maybe I'll try it that way next time.

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