Small potatoes are boiled until tender, then gently smashed and baked until golden brown. A bright dressing with capers and lemon seeps into the warm potatoes; radishes and dill add a crisp, green contrast.
This salad gets its character from the contrast between the soft insides of the potatoes and their crisp, golden-brown outsides. Gently smashing small potatoes after boiling creates more surface area to brown in the oven. Use baby potatoes or other small waxy potatoes of roughly the same size so they cook at the same time. You can leave the skins on: they help the potatoes hold together and turn deliciously firm as they bake.
Boil the potatoes until a knife slides in with slight resistance; potatoes cooked until completely soft are more likely to fall apart when smashed. After draining, let them steam dry briefly, then gently flatten them with the bottom of a glass or a potato masher. They don't all need to be perfectly round. Bake them spaced apart on a hot baking sheet so moisture can escape and the edges brown rather than steam. You can also use a frying pan, but cook the potatoes in batches and turn them carefully.
The dressing is deliberately sharp and savory. Capers bring salty, floral notes, while mustard emulsifies the oil and lemon juice into a dressing that clings to the warm potatoes. Taste before adding extra salt: the capers and salted cooking water already add plenty of flavor. Use capers in brine or salt; rinse salt-packed capers first and pat them dry. No fresh lemon on hand? A mild white wine vinegar can replace the juice, though the flavor will be a little less fruity.
Toss the dressing with the potatoes as soon as they come out of the oven, but add the radishes and dill just before serving. That way, the slices stay fresh and crisp and the dill keeps its fragrance. The warm potatoes soak up more dressing, but gradually lose some of their crispness once tossed; serve the salad straight away for the best combination of textures. It goes well with roast chicken, fried fish or a vegetable tart, and can also round out lunch alongside a green salad. Store leftovers covered in the refrigerator and eat within two days; for better texture, reheat them in the oven, not the microwave.
Preheat the oven to 220 °C (200 °C fan). Bring a large pot of water with ¾ tsp salt to a boil.
Boil the potatoes for 12–15 minutes, until a knife tip goes in with slight resistance. Drain and let them steam dry for 5 minutes.
Place the potatoes on a parchment-lined baking sheet. Gently flatten them with the bottom of a glass to about 2 cm thick. Drizzle with 2 tbsp olive oil and sprinkle with the remaining salt and pepper.
Bake the potatoes for 25–30 minutes, until the edges are deep golden brown and crisp. Carefully turn them over halfway through.
Meanwhile, stir the chopped capers, Dijon mustard, lemon juice and remaining 2 tbsp olive oil together in a large bowl.
Thinly slice the radishes and roughly chop the dill. Toss the warm potatoes with the dressing as soon as they come out of the oven. Gently fold in the radishes and dill just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.