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Smoked Baby Potato, Baby Fennel & Salsa Verde

vegan
plant based
low calorie
dairy free
high fibre
lunch
Spanish
GF
Gluten Free
DF
Dairy Free
V
VG
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Salsa Verde... "green sauce" in Spanish, is a yummy sauce made from a base of green ingredients, typically herbs and other green vegetables.... with this recipe we see the addition of potatoes too make a filling side dish....

Recipes created by Yorkshire Nourishment in association with Traeger.

Recipe Tips

why not add in some olives or sun dried tomatoes.

Smoked Baby Potato, Baby Fennel & Salsa Verde
Prep:
hrs
mins
Cook:
hrs
mins
Total:
hrs
mins

Ingredients

Baby Potato & Fennel:

  • 500 grams baby potatoes, washed and halved (Apache or Mirabelle will give excellent results)
  • 3 grams baby fennel bulbs
  • 30g vegetable oil
  • 1 teaspoon smoked paprika
  • 3 cloves of garlic
  • Salt

Salsa Verde:

  • 40 grams fresh parsley leaves
  • 10 grams fresh mint leaves
  • 10 grams fresh basil
  • 2 tablespoons baby capers
  • 2 cloves garlic
  • 1 Lemon
  • 120ml vegetable oil

Instructions

  1. Preheat the Traeger to a temperature of around 200°c
  2. Quarter or half the potatoes, depending on size. Add to a large bowl and combinewith the oil, smoked paprika, garlic and salt. Toss well to coat the evenly.
  3. Place the seasoned baby potatoes into a cast iron skillet ensuring they are spreadout in a single layer. Place in the top shelf of the Traegar.
  4. Close the lid and smoke the vegetables for about 1 to 1.5 hours, or until they arecrisp yet cooked.
  5. Whilst the potatoes are smoking, prepare the Salsa Verde. In a blender, combine thechopped parsley, mint, basil, capers, garlic, lemon juice, vegetable oil and salt, be cautious of too much salt as the capers will bring the seasoning. Mix well to combine all the ingredients. Taste and adjust the seasoning if necessary. It should be a herby and quite a zesty punch to cut through the smokey flavours.
  6. Once the smoked baby potatoes done, remove them and let them cool for a few minutes.
  7. Combine with the Salsa Verde, ensuring an even coating.
  8. Shave the baby fennel and toss through at the last moment.
  9. Adjust the seasoning, adding more salt and lemon juice if required. Serve up and enjoy!

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