Prep: 15 mins
Cook: 40 mins
Servings: 4 - 6

Baby Potatoes in Serrano Ham with Salsa Verde

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Baby Potatoes wrapped in Serrano ham and baked in the oven until beautifully crisp. Roasting them intensifies the flavour of the ham which becomes deeply savoury, salty and nutty – perfectly complementing the potatoes’ buttery, sweet notes and served with a vibrant salsa verde

Start cooking

Ingredients

1.2kg Nanna Tate Baby Potatoes
20 slices jamón serrano, halved lengthways if large
Olive oil, for cooking and serving
Anchovy fillets, to serve
Capers, drained, to serve
Finely chopped parsley, to serve

Salsa Verde

2 bunches flat-leaf parsley, roughly chopped
1/4 bunch basil, leaves picked
1 tbsp capers, rinsed
4 anchovy fillets
1 small garlic clove
1 tbsp red wine vinegar, plus extra as needed
2 tbsp lemon juice, plus extra as needed
100ml olive oil

Let’s get cooking!

Step 1 of 4
BOIL YOUR TATES

Place the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 15-18 minutes, until just tender. Drain well and allow them to steam-dry for a few minutes.
Step 2 of 4
SALSA VERDE

For the salsa verde, blitz all of the ingredients in a food processor then season to taste with salt, pepper and more lemon juice if you think it needs it.
Step 3 of 4
WRAP & ROAST

Preheat the oven to 220°C / Fan 200°C / Gas 7.

Once cool enough to handle, wrap a potato tightly in a strip of Serrano ham, overlapping the end so it sticks to itself. Place seam-side down on a roasting tray, then repeat with the remaining potatoes and ham.

Lightly drizzle with olive oil then roast for 18-22 minutes, until the ham is crisp and golden, turning halfway. Remove from the oven and skewer each potato with a cocktail stick.
Step 4 of 4
All together now

Arrange the potatoes on a platter. Lay over with a few anchovies and scatter over with a few capers and chopped parsley. Spoon over some salsa verde, leaving some on the side for people to dip or spoon over. Drizzle over a little more olive oil and serve.