James Strawbridge’s Hasselback Potato and Anchovy Salad

Green Grass and High Tides Podcast Cover Image Potatoes HiRes

James Strawbridge’s Hasselback Potato and Anchovy Salad

Looking for a satisfying and delicious summer side dish? Make the most of a few varieties with James’ simple recipe.

Hasselback Potato and Anchovy Salad
Serves 4

Ingredients:

Method:

  1. Preheat your oven to 200˚C. Hasselback your new potatoes and artichokes by slicing carefully down with at least a dozen cuts that run parallel almost entirely down through the potato but keeping it intact.
  2. Place onto a roasting tin and drizzle with oil and sea salt. Roast for 25-30 mins until golden brown and crispy.
  3. Top with freshly chopped chives, anchovies and baby watercress and serve warm.

As featured in

The Green Grass and High Tides Podcast

Green Grass and High Tides Podcast Cover Image Series 2_Peas Square

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain. If you have fond memories of helping to shell peas as a child, you’re going to love our episode all about this versatile little green vegetable. Perfect for summer recipes and loved by young and old alike, tune in to get some growing and cooking tips.

Back to Top