Author Notes: When it's cold out, I crave potatoes and warming comfort food—and this one’s a ripper. It's perfect served alongside a warm winter roast. Enjoy it with a nice glass of Chardonnay or Pinot Noir. It warms the soul.

Roasted Potatoes with Green Sauce

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