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New potatoes with watercress pistou

Boiled new potatoes go really well with barbecues and grilled meat/fish. This version with watercress pistou is very refreshing and zingy, perfect with lamb or fish. You can add some grated cheese to the pistou, if you like - I didn't.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g new potatoes Jersey
  • 75 g watercress
  • 1 large garlic clove
  • 2 Tbsp olive oil
  • zest and juice ½ lemon
  • salt and pepper
  • 2 tbs grated Gruyere or other cheese optional

Method
 

  1. Wash and rub the potatoes clean, then put them in a pan of lightly salted water and bring to the boil. Simmer for about 15 minutes, until tender. Drain, and cut them in half if they're too big.
  2. Meanwhile, put the rest of the ingredients into a mini food processor and blitz until you get a coarse paste. Season to taste with salt and pepper - adjust the lemon, oil & cheese to your liking.
  3. When the potatoes are drained, put them in a serving dish and pour over the pistou immediately.
  4. You can serve it warm or at room temperature.