crushed new potatoes
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Do you have any eating idiosyncrasies? There are people who will never eat a Jaffa cake other than bite off the chocolate, slurp in the jelly and then reluctantly eat the biscuit. I know some who will leave meat on their plates because they’d run out of veg and spuds/rice/pasta to combine in precisely equal quantities for each morsel transferred into their mouth. Twix bars – a whole story. Bite the chocolate off, eat the gooey bit and then chomp the biscuit.
I have a way with new potatoes. Ever since I was a kid, I’d spear a little number on my fork, bite the skin (skin? skin!) carefully off, dip the naked spuddie in the butter if there was any (should always be) and eat it up. Ecstatic. But there comes a caveat: no pre-washed supermarket baby new miniature potatoes – they have no skin! You must buy dirty, soily, scrubby ones, take the time and sacrifice your manicure for the sake of the most delicious treat.
Just boil them until tender, serve with plenty of butter and some dill – a must, marriage made in heaven. Tarragon or mint as an alternative. But this way is excellent – slightly crush them to release the flavour, add something sour, something spicy, something borrowed, something blue – oops, I got carried away. A bit of vinegar or lemon juice then. Delishhh.
crushed new potatoesServings: 4Time: about 40 minutes
- 500g new potatoes
- a few sprigs of dill
- 1 clove of garlic (pickled if you have any)
- a few green pitted olives
- a pickled chilli pepper
- salt and pepper
- 2 tsp white balsamic vinegar
- a tbsp salted butter
1. Wash and scrub the potatoes. Place in a pan with plenty of water and a tbsp. of salt and bring to the boil. Cook for about 20 minutes until completely tender. Drain and leave uncovered for a minute to de-steam.
2. While the potatoes are cooking, chop the dill and the garlic finely, roughly chop the olives and the chilli pepper.
3. Add to the drained potatoes. Season with more salt and pepper, drizzle over with the balsamic vinegar and add a knob of butter. Stir it all well and cover with the lid. Shake the pan vigorously and if the potatoes don’t crush to your liking, press them gently with a fork or a potato ricer. Serve immediately.