Crushed n’duja potato platter.
crispy baby potatoes, sticky buttery onions, spicy n’duja sausage. YES.
You’re gonna want to get your hands on some n’duja + baby potatoes pretty quick.
N’duja, it’s a spicy sausage, it’s SO delicious with basically anything, I love it on some crusty sourdough, look it’s just bloody spicy brilliance. It’s spreadable pork + spices and it’s from Spain, that’s all you need to know really.
This recipe was inspired by a toastie I had, but we all have leftover boiled spuds in our fridge so I wanted to give you guys some inspiration to use up those squidy bundles of goodness. in fact, I’d recommend boiling extra spuds at dinner or veg in general to keep in the fridge, it makes cooking dinner the next day faster and there’s about a gazillion and one ways to use them up. or more, probably more.
a good quality honey will make all the difference to the flavour here to finish.
100ml creme fraîche
50ml buttermilk
Zest 1 lemon
4 anchovy fillets, very finely chopped
small handful dhill
small handful parsley, roughly chopped
1kg leftover cooked baby potatoes
2tbsp olive oil
200g nduja
100g butter
1 red onion, thinly sliced
1 tbsp honey
Combine the creme fraîche, buttermilk, lemon, anchovies and half the dhill and parsley in a small bowl. season well and set aside.
Heat a large frying pan over a medium heat. add the oil, let this heat then. I like to do it in this order, who know’s what the right way is really. smush the potatoes in your hands. I like using my hands because you can feel how thinly you can smush them before they break up too much.
add them to the pan and leave them bubble and blister, follow the oil and pop them where the oil pools, no pan is fully flat I don’t think, you may need to do this in batches, actually, you most likely will. You don’t want to overcrowd the pan like your tin of anchovies, or the spuds won’t be happy and crisp up. I like to do this over a medium heat, it’ll take about 1o minutes but means you’ll get lovely golden crispy potatoes, don’t forget to season ‘em.
if you’re doing this in batches add the ones you’ve removed back to the pan before dotting in the n’duja. shuffle this about, the n’duja will release oils and potatoes can be coated in this, they’ll take on the rich red colour. Remove from the pan onto your platter.
add the butter to the pan, when it bubbles stir in the onion rings, rings of onions, whatever, you could just slice them either into half moons. but I love a full moon.
leave them, then shuffle them, then leave them. you don’t want to continuously stir here, we’re not looking for caramelised onions, season and then stir through the honey. they should be a little crispy and a little softened but they’ll also have taken on any n’duja pan residue + I’m totally fine with that.
dollop the sauce over the potatoes, nuzzle the onions in, around and over potatoes and then top with the leftover herbs and loads of pepper. white pepper I’m a fan of and it’d also be great here. try share, but if you don’t, there’s no judgement here.
