spring side dish

Julia Busuttil Nishimura&#8217;s herby fried potatoes are bursting with zing and verve thanks to the use of punchy Mediterranean flavours. Julia says: &#8220;My four-year-old named these, and they really are the best: the soft, fluffy potatoes have a crunchy, ragged exterior; the herby, salty topping is zingy; and they don&#8217;t require time roasting in the oven. I use small waxy potatoes as they tend to hold their shape.&#8221; This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99). Or, try this neat variation on roast potatoes: crispy pan potatoes.

Best fried potatoes

waxy baby potatoes

capers,

parsley leaves

garlic clove

lemon

olive oil

Put the potatoes in a large saucepan of salted water and bring to the boil over a high heat. Cook for 20-25 minutes until the potatoes are tender but not falling apart, then drain well.

Meanwhile, roughly chop the capers on a board. Add the parsley leaves and continue chopping. Finally add the garlic and continue to chop until you have an almost paste-like mixture. Transfer to a bowl and add the lemon zest, then set aside (see Make Ahead).

Put the potatoes on a flat surface. Using something flat, such as a plate or the bottom of a pan, gently squash the potatoes. Don’t completely crush them – you want them to mostly hold their shape.

Heat the olive oil in a large frying pan over a medium heat, add the potatoes to the hot oil and fry for around 10 minutes, turning occasionally, until golden and crunchy. Scatter over the parsley mixture and gently move the potatoes around so they’re coated and the capers become a little crispy. Serve (see tip).

These Layered Potato Cups with Spring Herbs and Leeks are an impressive side dish for special occasions but simple enough to make for everyday meals.

Layered Potato Cups with Spring Herbs and Leeks 

Olive oil spray

leeks

kosher salt

black pepper

potatoes

thyme

fresh chopped parsley (plus more for garnish)

garlic and herb cheese (such

Preheat over to 375°F.

Line a 12-cup muffin tin with foil liners. Lightly spray the liners with olive oil—use a brush if needed to ensure the sides are coated. Set aside.

Heat a large nonstick skillet over medium heat; spritz with the olive oil.

Add the leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until leeks are soft, 4-5 minutes. Remove from heat and divide leeks into 12 equal portions, set aside.

Toss potato slices, thyme, 1 tablespoon parsley, remaining 1 1/4 teaspoon salt and remaining 1/2 teaspoon pepper together in a large bowl.

Evenly divide 1/3 of the potato slices and layer in the bottom of the prepared muffin cups.

Place about 1/2 of each portion of leeks (about 3/4 teaspoon), spreading out over the potato layer. Add another third of potatoes to the cups.

Evenly divide the goat cheese and press to spread out onto the potato layer (about a heaping teaspoon per muffin cup). Add the remaining leeks and then top each cup with the remaining potatoes.

Lightly spray the tops of each muffin cup with olive oil and cover the muffin tin with foil.

Bake for 30 minutes then remove foil and bake until potatoes are tender and easily pieces with knife, about 10 additional minutes.

Remove potato cups and invert and garnish with more fresh chopped parsley to serve.

Serve room hot or room temperature.

https://www.youtube.com/watch?v=pp2NJSWaOKs

Layered Potato Cups with Spring Herbs and Leeks
https://www.skinnytaste.com/layered-potato-cups-with-spring-herbs-and-leeks/

Layered Potato Cups with Spring Herbs and Leeks

Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.

Roasted Spring Vegetables

russet potatoes, peeled and cut into 1-inch cubes

lb. medium asparagus, ends trimmed and halved

radishes (1/2 lb.), ends trimmed and halved

parsnips,

garlic,

Italian seasoning

soy sauce

balsamic vinegar

teaspoon salt (or

teaspoon ground black pepper (or

In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.

Arrange the vegetable mixture in a single layer on a large half sheet baking pan.

Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.

This is such an easy and delicious side dish. Hubby and I loved it.

This was such a simple side, perfect for dinner! Even my kiddos loved it.

Top 3 spring side dish recipes from across the web

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Best fried potatoes

Layered Potato Cups with Spring Her...

Roasted Spring Vegetables

Top 3 spring side dish recipes from across the web

The most viewed spring side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best fried potatoes

Layered Potato Cups with Spring Her...

Roasted Spring Vegetables

The most viewed spring side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine