Roasted Potatoes with Green Sauce

Cle-ann is a Greek recipe developer living in Melbourne, Australia. 

WHAT: Roasted potatoes like we've never seen them before—bright, springtime-y, and green. 
HOW: Cover roasted potatoes with an herbaceous blend of cilantro, peas, anchovy, Dijon mustard, horseradish, olive oil, and lemon. 

Serves 4 to 6

For the potatoes:

• 600grams Kipfler or fingerling potatoes
• 1drizzle extra-virgin olive oil
• Salt and freshly cracked pepper, to taste

For the green sauce:

• 1handful cilantro
• 1cup peas
• 1 anchovy fillet
• 1tablespoon Dijon mustard
• 1teaspoon grated horseradish
• Juice of 1/2 lemon
• 1/4cup extra-virgin olive oil
• Salt and pepper, to taste

1. Preheat oven to 220 °C (430º F).
2. Put potatoes in a baking tray, drizzle with olive oil, season well with salt and a little pepper, and toss. Roast for 30 to 40 minutes, or until tender. Once cooked, remove potatoes from the baking tray and put in a medium bowl. Set aside.
3. To make the green sauce, put all of the ingredients into a blender and pulse until combined but still chunky, about 30 seconds. Spoon over the potatoes while they're hot and serve immediately.

https://food52.com/recipes/31548-roasted-potatoes-with-green-sauce