New Potatoes with Goat’s Cheese and Mojo Verde

Boil the potatoes in salted water for 15 mins, then drain and leave to cool a little. Reserve a few coriander leaves, then toss the rest in a food processor (stalks included) with the cumin, lemon juice, 2 tbsp of water and half the garlic. Whizz in 5 tbsp of olive oil to make a smooth sauce, then season liberally.
Heat 3 tbsp of olive oil in a large pan and fry the potatoes with the remaining garlic and some seasoning, turning until crunchy and golden (about 8 mins should do the trick). Toss through the paprika for the final minute, then pile onto serving plates and dot with the goat’s cheese. Drizzle over the sauce and scatter with the reserved coriander leaves.

20 mins

4 serving

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