New season’s potatoes with lovage oil

New season’s potatoes with lovage oil

By
From
Spring
Serves
4-6
Photographer
Andy Sewell

Full of personality, lovage is a strong herb, tasting a little like celery, so I tend to use it sparingly. It is particularly good added to a salsa verde to accompany tender young lamb in late spring or early summer. I’ve also discovered that it is very nice with the first of the year’s potatoes. Here I’ve paired it with Jersey Royals, lightly braised celery hearts and radicchio, which adds colour to the plate. It works as an accompaniment to almost anything – try it with grilled lamb, roast chicken, or the first of the season’s wild salmon.

Ingredients

Quantity Ingredient
1kg jersey royals, or other small waxy potato, such as Roseval, Ratte or Pink Fir Apple
a bunch celery, (tender white heart only)
150ml verjuice
2 tablespoons olive oil
2 bay leaves
1 thyme sprig
1 small radicchio, leaves separated
a little squeeze lemon juice
sea salt
freshly ground black pepper

For the lovage oil

Quantity Ingredient
4 lovage sprigs
180ml mild-tasting extra virgin olive oil

Method

  1. First make the lovage oil. Place the lovage in a food processor or blender, add the extra virgin olive oil and a small pinch of salt and blend until really smooth. Transfer to a bowl and set aside.
  2. Put a pan of well salted water on to boil. Scrub the potatoes gently under cool running water to remove any dirt. Once the water is boiling, add the potatoes and cook until just tender; this will take about ­20 minutes.
  3. Finely slice the celery on the diagonal into long fine shards Place in a shallow pan and add the verjuice, olive oil, bay leaves and thyme. Pour in enough water to just cover, season with a little salt and place over a medium heat. Bring to the boil, then reduce the heat to a simmer. Cook until still just firm to the bite, about 5 minutes. Drain and set aside to cool.
  4. Pass the lovage oil through a fine strainer if you would like a clear, verdantly green oil (or leave it unstrained for a little texture).
  5. Drain the potatoes as soon as they are cooked and place in a bowl. Add the radicchio leaves and celery. Spoon the lovage oil over the vegetables, add a little lemon juice and toss well to combine. Taste and adjust the seasoning before serving.
Tags:
Skye Gyngell
seasonal
Spring
London
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