Spring Potatoes
These are simple and delicious ways to eat new season’s potatoes, so they had to find a place in the Mimi’s Bowl recipe archive. Simple is often best.
In the Spring we have so many brilliant UK varieties to choose from, look out for them from March through to July. As a rule of thumb new potato varieties fall into two categories: waxy or floury. Waxy potatoes are great if you simply boil them until tender and dress with with olive oil and some herbs. Floury potatoes like to be baked, or mashed and I prefer them with dairy, little butter or whole milk.
Seasonal new potatoes is that a lot of the nutrition is in the skins. Rich in Vitamin C and B6. They are great for gut friendly bacteria and your gut health, due to the resistant starch in the potatoes.
New Potatoes and Herb Vinaigrette
2 parts olive oil
1 part vinegar/ or fresh lemon juice
1-2 tablespoons finely chopped herbs (parsley, mint, chives)
pinch of sea salt
freshly ground black pepper
Boil seasonal new potatoes in water, until tender. Test with a sharp knife, once cooked drain the water. Cut the new potatoes in half, or quarters, to maximise the surface area. Then toss in a simple herb vinaigrette, whilst warm to absorb the dressing.
New Potatoes and unsalted butter
Boil seasonal new potatoes in water, until tender. Test with a sharp knife, once cooked drain the water. Toss in unsalted butter and serve.
Crushed New Potatoes with Olive Oil
Boil seasonal new potatoes in water, until tender. Test with a sharp knife, once cooked drain the water. Add to a bowl and with a potato masher crush the new potatoes with their skins on, you are not looking for a smooth mash, instead the mash should be chunky. Dress with olive oil and season.
New Potatoes Roasted in Olive Oil
Preheat the oven to 180C fan oven. Take a lined baking sheet add the new potatoes: toss in a couple of tablespoons of olive oil, and fresh thyme leaves/ or fresh rosemary, season with black pepper. Roast in the oven for 20-25 minutes.