Warm Oakley’s Potato Salad
|Prep Time||Cook Time||Total Time||Author||Serves|
|15 minutes||20 minutes||35 minutes||Kathy Paterson||8|
From the team at Outstanding NZ Food Producer Awards.
Oakley’s Golden Gourmet buttery potatoes soak up these warm, spicy flavours with gusto. Kathy Paterson suggests you try pairing the salad with pan-fried or barbecued fish for an easy to prepare dinner. The green leaves are best left raw, but you could lightly steam them if you wish or swap them out for baby spinach leaves.
Did you know?
Curry leaves have a unique aroma – citrusy and grassy.
Make friends with someone who has a curry tree/plant or you can find curry leaves in Indian grocery stores or other specialty food stores.
They freeze well and that’s how Kathy keeps them.
In the coastal Southern parts of India curry leaves are fried until crisp and translucent in hot oil, and the oil is used to flavour dishes. Both the oil and leaves are eaten.
1.5kg Oakley’s Baby Golden Gourmets, cut in half lengthwise (Outstanding NZ Food Producer Awards Silver Medal winner 2021)
4 cloves garlic
2.5cm piece fresh ginger, peeled
4 tablespoons olive oil
20 curry leaves, fresh or frozen
1 tablespoon black mustard seeds
1 teaspoon cumin seeds
1 green chilli, deseeded
a pinch of red pepper flakes or use dried chilli flakes
1 teaspoon ground turmeric
2 handfuls of young (small) silver beet leaves, left whole or chopped
2 handfuls of young (small) rainbow chard leaves, left whole or chopped
4 spring onions, trimmed and finely sliced
1 handful of coriander leaves
1 juicy lime, cut into wedges for squeezing
Boil the Baby Golden Gourmets in plenty of salted water until tender. Drain well and transfer to a large heatproof bowl.
Meanwhile, finely chop the garlic and ginger with a little salt and set aside.
Heat the oil in a small frying pan or saucepan over medium heat and add the curry leaves and cook for 20 seconds. Add the mustard and cumin seeds and cook until you hear popping, watching not to burn the cumin seeds or the curry leaves. Add the garlic and ginger mixture along with the chilli and cook for a further 30 seconds. Remove from the heat and add the red pepper flakes and turmeric and stir well. Pour over the hot Baby Golden Gourmets and leave for about 20 minutes to allow the flavours to mingle.
Put Baby Golden Gourmets into a shallow serving bowl, roughly layering with the silverbeet, chard, spring onions and coriander leaves.
Serve and pass the lime wedges for squeezing over the salad.