Griddled new potatoes with asparagus and hazelnuts
Serves: 6 as a side
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Griddled new potatoes with asparagus and hazelnuts
Serves: 6 as a side
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
172Kcal
Fat
13gr
Saturates
1gr
Carbs
8gr
Sugars
2gr
Fibre
3gr
Protein
4gr
Salt
0.01gr
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Ingredients
For the dressing
- 2 tbsp lemon juice
- ½ tsp maple syrup or honey
- 2 garlic cloves, crushed
- 1 tsp wholegrain mustard
- a pinch of Maldon salt
- 1 tbsp hazelnut oil
- 2 tbsp rapeseed oil
For the salad
- 1 x 250g pack asparagus, tough ends trimmed and discarded
- 1kg small Jersey Royal or Anya potatoes
- 1 tbsp rapeseed oil
- 1 x 80g pack watercress, tough stalks removed
- 50g blanched hazelnuts, toasted and roughly chopped
- a few mint leaves
Step by step
Get ahead
Make the dressing a few hours in advance.
- To make the dressing, put the lemon juice, syrup, garlic, mustard and a good pinch of Maldon salt into a jar. Add the hazelnut oil and rapeseed oil, close the jar and shake it fiercely to emulsify, then pour into a bowl.
- Blanch the asparagus in a pan of boiling water for 1 minute, then drain and refresh in cold water. Chop each asparagus spear in half on a slant and set aside.
- Put the unpeeled potatoes in a pot of cold water, cover, and once it comes to the boil, cook for 10-15 minutes or until they can be pierced with a knife. Let them cool slightly, then slice them in half lengthways and heat a griddle pan to very hot. Toss the potatoes in 1 tablespoon of rapeseed oil and griddle the potatoes flesh-side down until griddle marks appear. You will need to do this in batches.
- Pop the hot potatoes into the bowl with the dressing. Add the asparagus and toss.
- Put the watercress on a platter and top with the potatoes and asparagus. Scatter with the hazelnuts and some mint leaves.
