Uk grown new potatoes are starting to appear now and so it’s time to make the most of them, especially Jersey Royals as they will probably only be available until the end of June.
There are lots of varieties to choose from for the recipes given below but Charlotte or Annabelle varieties are good and are usually widely available, or you may find some other more unusual varieties in your area. But, if you can, try to get some Jersey Royals – they are truly special and delicious.
To quote from the official website “The Jersey Royal is a unique potato, lovingly crafted and carefully grown on the island since the late 1800s. The island itself is optimal for growing potatoes, with its unique microclimate, soil and environment creating the perfect conditions for this special spud to flourish.”
You can read more at www.jerseyroyals.co.uk
New potatoes should be treated with as much care and attention as any other seasonal vegetables. It best to cook them within a day or two of buying them. Store them in a paper bag, rather than a plastic one, in the fridge until you want to cook them. Avoid “clean” ones if you can (the hosing they have to endure will not be good for their lasting qualities or flavour). Look for firm potatoes with undamaged skins and a light coating of soil – avoid any greenish ones and any that are sprouting.
Lightly scrub and rinse them in plenty of cold water to remove all dirt. Drain and cut any large ones in half.
You can cook them simply by boiling or pot roasting (see below) or make a potato salad. If you cook too many, they will keep well, covered and stored in the fridge. They are good fried until golden in olive or rapeseed oil or use them as a base for an omelette or frittata.
Boiled New Potatoes
Scrub and rinse the potatoes as described above.
Cut any large ones in half.
Put them in a roomy pan and cover with water and add a little salt.
Set the pan over high heat and bring the water to the boil, reduce the heat, cover the pan with the lid, and let them bubble gently in the water until tender – this will take about 20 minutes. Drain them and add a few salt flakes and chopped herbs if you like – mint, parsley and dill would all be good.
Pot Roast New Potatoes
No specific amounts given here – just make enough for those who need them and if there are some left over you can use them as mentioned above.
Potatoes, scrubbed and rinsed as described above
Olive oil or rapeseed oil
Salt flakes
A sprig of rosemary (optional)
A few unpeeled garlic cloves (optional)
Preheat the oven to 190c
Put the potatoes in a casserole pan making sure they are not too tightly packed. Sprinkle with some oil and salt flakes and use your hands to coat the potatoes evenly in oil. Add the sprig of rosemary and the garlic cloves if you want to.
Cover the pan with a lid and roast the potatoes in the preheated oven for 40 to 60 minutes or until they are tender.
Serve them hot with some chopped parsley or mint or dill or thyme or a mixture of some of these.
New Potato Salad with Early Summer Herbs
For 6
1kg new potatoes, scrubbed and rinsed and any large ones cut in half
1 tbsp English mustard powder
6 tbsp extra virgin olive oil or extra virgin rapeseed oil
2tbsp sherry vinegar
Salt and pepper
Fresh herbs such as snipped chives, or freshly chopped parsley, mint or dill
Put the potatoes in a roomy pan and cover them with water and add a little salt.
Set the pan over high heat and bring the water to the boil, reduce the heat, cover the pan with the lid, and let them bubble gently in the water until tender – this will take about 20 minutes.
While the potatoes are cooking, make the dressing by whisking together the mustard, oil and vinegar until smooth. Taste and season with salt and pepper if you like.
Drain the water from the potatoes. Add the dressing to the pan and toss the whole lot together. Add the herbs and serve warm or at room temperature.
