5 Ingredients or Fewer

Roasted Potatoes with Green Sauce

October 19, 2014
10 Ratings
Photo by Mark Weinberg
  • Serves 4 to 6
Author Notes

When it's cold out, I crave potatoes and warming comfort food—and this one’s a ripper. It's perfect served alongside a warm winter roast. Enjoy it with a nice glass of Chardonnay or Pinot Noir. It warms the soul. —Cle-ann

Test Kitchen Notes

WHO: Cle-ann is a Greek recipe developer living in Melbourne, Australia.
WHAT: Roasted potatoes like we've never seen them before—bright, springtime-y, and green.
HOW: Cover roasted potatoes with an herbaceous blend of cilantro, peas, anchovy, Dijon mustard, horseradish, olive oil, and lemon. (Yes, that's it.)
WHY WE LOVE IT: After a long winter of root vegetable-centric dinners, we vowed to never touch a potato until next winter—but then we tasted this dish. The green sauce makes the potatoes bright enough to accompany any warm weather meal. Make the pesto ahead of time and freeze it for weeknight meals or barbecues (see you later, potato salad). —The Editors

What You'll Need
  • For the potatoes:
  • 600 grams Kipfler or fingerling potatoes
  • 1 drizzle extra-virgin olive oil
  • Salt and freshly cracked pepper, to taste
  • For the green sauce:
  • 1 handful cilantro
  • 1 cup peas
  • 1 anchovy fillet
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated horseradish
  • Juice of 1/2 lemon
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper, to taste
  1. Preheat oven to 220 °C (430º F).
  2. Put potatoes in a baking tray, drizzle with olive oil, season well with salt and a little pepper, and toss. Roast for 30 to 40 minutes, or until tender. Once cooked, remove potatoes from the baking tray and put in a medium bowl. Set aside.
  3. To make the green sauce, put all of the ingredients into a blender and pulse until combined but still chunky, about 30 seconds. Spoon over the potatoes while they're hot and serve immediately.

See what other Food52ers are saying.

  • amdame1
  • dianasaur
  • Stephanie
  • ctgal
  • Cle-ann

9 Reviews

jess November 9, 2022
Love this recipe & have made many times over the years. Always use frozen peas with great results. I tend to use a little more horseradish & a little less mustard then the recipe calls for.
amdame1 December 1, 2019
I left out the anchovy since I'm vegetarian - added a little more salt to make up for it. Nice and fresh. Great addition to the brunch I'm going to.
dianasaur April 10, 2018
THIS WAS SO GOOD! I used frozen peas (as it was all I had) and worked totally well - even a fun contrast in temperatures from the hot potatoes out of the oven. Added roasted carrots to the mix and was equally pleased with the delicious green sauce. Will make over...and over...and over. and share with everyone.
Stephanie October 2, 2017
what can I substitute for the peas, love every veg but hate peas
sounds great otherwise
Happy2cook October 17, 2016
are the peas cooked or raw?
Cle-ann October 17, 2016
Any way you fancy :)
ctgal September 21, 2016
Changing it to parsley that's about to go, and miscellaneous herbs from my garden. What a nice idea! Thanks!
loeserh May 10, 2015
Thanks - what a fabulous recipe, truly celebrates Spring! Made as directed with addition of parsley to the cilantro, some zest to the lemon juice, and using in-season young garlic instead of horseradish. And made extra, which is stashed in the freezer for a future taste-treat.
Chris H. May 10, 2015
Green sauce was the bomb! I dressed it up with a bit of black truffle and everyone went crazy putting it on everything.