Arguably the most staple ingredient in kitchens worldwide, potatoes are also one of the most versatile ingredients to cook with. With spring now fully in swing, new potatoes are back in season and we have three fantastic recipes to help you fully make the most of this humble veg.
Guacamole potato salad
- 600g new potatoes
- 2 large avocados
- 1 clove garlic
- Juice of 2 limes
- 2 spring onions (finely sliced)
- 1 handful of fresh coriander (finely chopped)
- 1 tsp olive oil
- Salt and pepper to taste
For the sour cream dressing:
- 100g sour cream
- 2 tsp tomato puree
- 1/4 tsp honey
- salt and pepper to taste
- Add the new potatoes to boiling water and cook until soft and ready to eat. This can take roughly 15-20 minutes.
- Blitz together the avocados, lime juice, garlic and olive oil into a smooth consistency. Season to taste.
- Now you can either mix Together with the hot potatoes ready to serve or wait until the potatoes are chilled before adding if you want to use it for later.
- Stir together with the spring onions and coriander.
- Drizzle over some sour cream or make our sour cream dressing, simply by mixing together the ingredients specified.
- Lets BBQ!
Brown butter hake with chive new potatoes:
Ingredients (serves 2)
- 250g hake fillet (cut into 2)
- 1 tbsp unsalted butter
- 1 tbsp flour
- 10-14 new potatoes
- 2 tsp fresh cut chives
- Salt and pepper to taste
- Lemon wedge to serve
- Preheat the oven to gas mark 6/200°C/400°F. Add 2 tablespoons of oil to a deep tray in the oven for about 5 minutes before roasting your potatoes.
- Season the flour on a plate and coat the hake fillets, cover and leave in the fridge ready to cook later.
- Cut the new potatoes in quarters and part boil for 3 minutes. When straining them, let them steam dry before adding to the hot oil.
- Bake for 20-25 minutes until golden and crispy.
- In a shalllow frying pan with a little oil, on a medium to high heat, fry the fish skin side down first. Once golden brown, turn and repeat. Once the skin side is up, add the butter until it has slightly darkened and baste both sides.
- Take out your new potatoes, wiping off any excess oil and garnish with the chives, salt and pepper.
- Once the fish has cooked through, serve with a lemon wedge and aioli or your favourite sauce.
Herb crusted hasselback new potatoes:
Ingredients (serves 3-4)
- 600g new potatoes (jersey royal)
- 50ml olive oil
- 3 tbsp cornmeal
- 1 clove of garlic (Crushed)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 generous pinch of sea salt (add more to taste)
- A generous pinch of cracked black pepper
- Preheat the oven to gas mark 6/200℃/400℉.
- Slice the potatoes using a sharp knife through almost to the bottom leaving enough for the potato to hold together. Repeat along each potato, roughly just less than half a centimetre between each incision. Don’t worry about breaking some as some are small and can be baked for extra crispy bits.
- Mix the oil with the garlic, rosemary, thyme, oregano, sea salt and pepper and coat the potatoes in a large bowl, shaking them about.
- Add the cornmeal and coat the potatoes once more, shaking the bowl.
- Bake on a tray for 30 minutes or until cooked and crispy.