Loving leftovers (and bashed potatoes with two sauces)

I was recently having one of those chats with a friend about what was for supper that night.  When I said we were having the leftover sauce from a beef stew my friend was truly incredulous.  We were, she suggested, having gravy for dinner.  That I would plonk a salad on the table alongside it only compounded her astonishment and dismay.  It wasn’t as mad or bad as it sounds.

A few days earlier I had cooked a piece of beef very slowly with finely chopped carrots, onions and celery – a sea of red wine and an abundance of herbs, thyme, rosemary, bay and parsley.  After we had eaten the meltingly soft beef (both for Sunday lunch and two lots of leftovers packed lunches) I was left with a lot of the cooking liquor bolstered by the soft vegetables and herbs.  That it had languished in the fridge for two days made only more full of deep, savoury flavour.  I heated it, added a splash of cream and a handful of chopped fresh parsley and served it with spaghetti.  It was glorious, not only delicious but with the added purr-factor of knowing that one piece of beef had gone so far.

I have always cooked like this -eeking out a dish if it can be reincarnated at a later date.  Whilst I try not to keep pointless little pots in the fridge containing one potato I certainly always have a though on the next meal when cooking the current one.  That and trying to come up with something from a seemingly empty fridge is a challenge I have long relished.  So it was earlier this week.  Trying to use everything up before my weekly shop I was faced with various herbs and a pile of potatoes.   A riff on roast vegetables is a regular in my kitchen and with a sauce or two to jazz it up invariably goes down well and lends itself perfectly to leftover lunches the next day although on this occasion there was none left which was both good and bad….

Roast baby potatoes with herbed yogurt and green herb sauce

Here I used the chives I had with the yogurt in a take on the classic chive and sour cream dip – always a winner with potatoes.  The herb sauce here was a combination of mint, coriander and parsley but my Fresh Herb Sauce (July 2013) would be perfect here.  Use whichever soft herbs you have, a combination of just two of those mentioned will still be delicious.  Incidentally I will be offering a mint/parsley version of this sauce alongside our Easter roast lamb this weekend.

New or baby potatoes, as many as you have, I used about 600g

A handful of parsley

A handful of mint

A handful of coriander

Juice of half a lemon

A splash of white wine vinegar

1 teaspoon sugar

4 tablespoons olive oil plus 1 more for the potatoes

Approx 150ml yogurt

A handle of chives, finely chopped

Preheat the oven to 200.  Boil the potatoes in salted water for just 10 minutes until a pointed knife will pierce one with little resistance.  Drain the potatoes and put into a roasting tin, roll around with a tablespoon of oil and a sprinkling of salt. Push down on each potato to just break the skin and squash them a little.  Roast for around 20 minutes until bronzed and crisping at the edges.  Meanwhile mix the yogurt and chives in a bowl with a splash of water to loosen and a pinch of salt.  Put the parsley, mint, coriander, lemon juice, vinegar, sugar, 4 tablespoons of oil plus some salt into a jug and using a stick blender whizz until combined into a sauce.  Serve the potatoes topped with both sauces.  This was was a really good supper for 3 along with a green salad but you could always have it as your potatoes alongside a roast chicken or anything really.


Leave a Reply