If you have landed on this recipe through our Potato blog then you will know that July 2020 in our recipe series is all about the underrated potato.
As we ease out of the lockdown, some of you will be venturing with caution to restaurants and some of you will choose to invite friends over for eats and treats. If that’s you – why not try this fabulous sumptuous summer potato salad. What’s more, if the sun is shining, sit outside if you can and dine alfresco with a glass of vino…or an ice-cold vodka straight from the freezer!
Fun fact: Based on data from the Food and Agriculture Organisation Corporate Statistical Database, the total world food production for potatoes in 2016 was 376,826,967 metric tonnes. That’s an awful lot of potatoes! Belarus ranked 11th in the list producing 5,985,810 of those tonnes. Sometimes Belarus is referred to as the Potato Republic and the Belarusian word for potato is ‘bulba’ (said bool-ba).
Bon appetit!
If you have found this recipe by chance, welcome to The Together Plan, a charity working to revive Jewish community life in Belarus. History, heritage and culture is high on our agenda and food is intrinsic to who we are… Do explore the rest of our website to find out more about our current projects as well as how you can get involved and support us.
Serves 4 as a main or 6 as a side dish
Ingredients
- 1kg small floury potatoes
- 2 tsp white miso paste
- 2 tbsp olive oil
- 400g cooked puy lentils (1 tin)
- 100g skin-on almonds, toasted and sliced
- A handful of basil leaves picked and roughly torn
For the dressing:
- Cloves from 1 head of garlic, unpeeled
- 2 tbsp sun-dried tomatoes in olive oil, chopped, plus 2 tbsp of their oil
- Juice and zest of a lime
- A thumb-sized piece of ginger, peeled and finely chopped
Method
Preheat the oven to 200C/400F/gas mark 6.
Rinse the potatoes, scrubbing off any gnarly bits, and dry well. Mix together the miso, olive oil and 1 tbsp water. Put the potatoes in a baking tray, add the miso mixture and toss well together. Put the unpeeled cloves of garlic into the tray as well. Roast the potatoes until they are fluffy inside and golden outside: this should take 30‑35 minutes, depending on the size of your potatoes.
Make your dressing: mix the sun-dried tomatoes and their oil with the lime juice and zest and the ginger, and mix well.
Remove the potatoes from the oven and spoon out the garlic cloves. Squeeze the softened cloves of garlic from their papery outsides, mash them and add to the dressing.
Tumble the potatoes into a large bowl, add the lentils and the dressing and toss together (optional- top with the almonds fresh basil or coriander)
This recipe was inspired by Anna Jones, a food writer, stylist and author
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