Anna Jones’ new potatoes with lemon cashew aioli and pickled red onions

  • Preparation time: 15 minutes, plus 1-2 hours soaking
  • Cooking time: 25 minutes
  • Total time: 40 minutes, plus 1-2 hours soaking
  • Serves:8


    1kg new potatoes (such as Jersey royal), halved if large
    1 red onion, very finely sliced
    1 tsp honey
    2 lemons, juice
    100g cashews, soaked in cold water for 1-2 hours
    1 small garlic clove, crushed
    2 tbsp olive oil
    small handful dill, leaves picked
    small handful flat leaf parsley, leaves picked 


    1. Put the potatoes into a deep pan, cover with cold water and add a pinch of sea salt. Bring to the boil, then simmer for 10-15 minutes, depending on their size, until tender. Meanwhile, put the onion in a small bowl with the honey, juice of 1 lemon and a pinch of salt.

    2. Drain the cashews and put in a blender with the garlic, juice of the remaining lemon and 100ml cold water. Season and blitz until smooth; this will take a few minutes. Add a little more water if needed;  it should be the consistency of a thin mayonnaise.

    3. Once the potatoes are cooked, drain and leave them to steam-dry for 2-3 minutes. Scatter onto a platter, breaking them up as you go. Season and drizzle over the  oil. Top with the onion and aioli, then toss well and finish with a scattering of the herbs. 

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more

    Source: Read Full Article