Steamed new potatoes

Steamed new potatoes

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g jersey royal or other new potatoes
salt
freshly ground black pepper

Method

  1. Wash the potatoes well to remove any grit. It is not necessary to peel them if they are very young.
  2. Put the potatoes in the steamer and season with salt and pepper. Steam over a medium heat until tender when pierced with a cutlery knife, about 15–20 minutes.

Variations

  • Herb buttered steamed potatoes: Once steamed, turn the potatoes in 30 g butter and ½ tablespoon chopped herbs such as parsley, chives, thyme or mint.

    Crushed potatoes with chorizo: Fry 75 g thickly sliced cooking chorizo in a small frying pan until starting to crisp at the edges. Remove from the pan, reserving the oil, allow to cool, then crumble. After steaming the potatoes, crush them gently in a bowl. Add the chorizo and reserved oil, mix through, then taste and season.

    Salad of Jersey Royals with radish and mint: While the potatoes are still warm, turn them through a tomato and shallot vinaigrette, so that the potatoes absorb the flavour of the vinaigrette. Add 8–10 thinly sliced radishes and ½ tablespoon chiffonaded mint.
Tags:
Leiths School of food and wine
cookery course
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