Prep: 10 mins
Cook: 35 mins
Servings: 6

BABY POTATOES WITH WILD MUSHROOMS, WALNUTS & CAPER DRESSING

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

Roasted Baby Potatoes, earthy wild mushrooms, roasted walnuts and a bright dressing with cornichons and capers, this dish is a cross between a classic potato salad and a side of crispy roasties.

Start cooking

Ingredients

1kg Nanna Tate Baby Potatoes, halved,
3 tbsp olive oil,
100g walnuts,
400g mixed wild mushrooms, any large ones cut into bite-sized pieces
3 garlic cloves, finely chopped
4 sprigs thyme, leaves picked

DRESSING

1 tsp Dijon mustard
1 lemon, zested and juiced
1 tbsp white wine vinegar
100ml olive oil
30g flat-leaf parsley, finely chopped
2 tbsp capers, drained and roughly chopped
8 cornichons, drained and finely chopped

Let’s get cooking!

Step 1 of 4
ROAST YOUR TATES & NUTS

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

Toss the potatoes with 1 tablespoon of the olive oil and spread across a large roasting tray. Roast for 40 minutes, until golden and crisp, turning halfway, then transfer to a large bowl.

Toss the walnuts with 1 tablespoon of olive oil and a pinch of salt. Spread on a small baking tray and roast for 6 minutes, or until golden.
Step 2 of 4
MIX YOUR DRESSING

For the dressing, whisk together the Dijon mustard, lemon zest and juice and white wine vinegar, then whisk in the olive oil in a thin, steady steam until emulsified.

Mix through the parsley, capers and cornichons, then taste and season well with salt and black pepper.
Step 3 of 4
FRY THE ‘SHROOMS

For the mushrooms, heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the mushrooms, and fry for 8 minutes, tossing occasionally until the mushrooms are starting to caramelise. Reduce the heat slightly and toss through the garlic and thyme for 1 minute. Season with salt and black pepper.
Step 4 of 4
ASSEMBLE & SERVE

Add most of the mushrooms, walnuts and dressing into the bowl with the potatoes and gently toss together.

Transfer the potatoes onto a large platter, and top with the remaining mushrooms, walnuts and dressing. Serve immediately.