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Essential Potatoes2.5kg
2.5kgItem price
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60p/kgAngela Hartnett cooked this recipe for Nick Grimshaw and guest, singer Tom Grennan, on episode 9, season 1 of Dish, the Waitrose podcast.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Boil the potatoes for 15-20 minutes, until tender. Meanwhile, peel and discard the outer skins from the salad onions, trim the bases and halve larger ones lengthways. Arrange in 1 layer on a baking tray, toss with 1 tbsp oil and season. Roast for 5 minutes.
Pat the hake dry using kitchen paper, drizzle with ½ tbsp oil and season. Put the fish on the baking tray and cook for 12-15 minutes more, until the onions are slightly charred and tender and the fish is cooked through, opaque and flakes easily with a fork.
Meanwhile, put the almonds in the small bowl of a food processor or high-speed blender. Whizz until the nuts are the size of breadcrumbs. Add the garlic, peppers, tomato paste, paprika, parsley and vinegar, then blend again until it forms a thick paste.
Dress the salad leaves with the remaining ½ tbsp oil and some seasoning, then serve with the hake, salad onions, potatoes and pepper sauce. Finish with a little parsley.
This recipe makes a generous amount of red pepper sauce as it’s really useful for leftovers – it pairs beautifully with grilled chicken or vegetables and works well as a quick pasta sauce, or as a dip with crudités, too.
Typical values per serving when made using specific products in recipe
Energy | 1,325kJ/ 317kcals |
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Fat | 16g |
Saturated Fat | 2g |
Carbohydrates | 19g |
Sugars | 4.1g |
Fibre | 5.1g |
Protein | 23g |
Salt | 1.1g |
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