The fresh wasabi not only delivers a subtle taste of heat but also colors the potatoes a lovely pale sage green. It might seem over the top to serve the potatoes with the Wasabi-Crusted Roast Beef Tenderloin, but I found the pairing perfect.
1½lb/680grusset or other floury potatoes, peeled and cut into 2-in/5-cm chunks
Put the potatoes in a large saucepan and add cold water to cover. Place over high heat, cover partially, and bring to a boil. Add 1tsp. of the salt and reduce the heat so the water boils gently. Cook until the potatoes are very tender when pierced with a knife, 10 to 12 minu