Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Potatoes & Aromatics
- 800 g small waxy potatoes (Charlotte or Yukon Gold)
- 30 g dried hay or 40g fresh herb bundles (thyme, rosemary)
- 40 ml water
- 4 tsp sea salt (divided)
- 2 g black pepper
Cultured Cream
- 200 g crème fraîche or cultured butter cream
- 15 ml fresh lemon juice
- 2 g flaky sea salt
- 1 g lemon zest
Coastal Greens
- 120 g sea lettuce, kale, or sorrel, roughly chopped
- 30 ml extra-virgin olive oil
- 3 g flaky sea salt
- 2 ml lemon juice
Method
Prepare Potatoes
Preheat oven to 160°C.
Scrub potatoes clean and pat dry. Leave skin intact.
Lightly dampen hay or fresh herbs with 40ml water.
Divide potatoes into 4 portions. Arrange each portion on a 30cm square of heavy-duty foil.
Divide damp hay/herbs among foil packets, placing beneath and around potatoes.
Sprinkle each packet with 1 tsp sea salt and pinch of black pepper.
Fold foil tightly to seal, creating a loose pouch with some steam space inside.
Roast
Place sealed foil packets on a baking tray.
Roast at 160°C for 85–90 minutes, until potatoes are very tender when pierced with a knife.
Remove from oven and rest, still sealed, for 5 minutes.
Carefully open packets (steam will release) and transfer potatoes to a warm plate.
Prepare Cream & Greens
Whisk crème fraîche with lemon juice, flaky salt, and zest until smooth.
In a separate bowl, toss greens with olive oil, flaky salt, and lemon juice just before serving.
Plate
Divide warm potatoes among 4 plates.
Top each portion with a generous dollop of lemon crème fraîche.
Arrange dressed greens to one side.
Finish with additional flaky salt and a turn of black pepper.
Serve immediately while potatoes are warm.
