Buttered Jersey Royals with Parsley, Mint and Chives
Made with the first young Jersey Royal potatoes, or some well-flavoured mainland variety such as Pentland Javelin, these are so good you could eat a plateful all by themselves!
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This recipe is taken from Delia Smith's Complete Illustrated Cookery Course
Wash, but don't scrape the potatoes as there are a lot of nutrients as well as flavour in the skins.
Place the larger ones over the base of the saucepan and pop the smaller ones on top. Pour in enough boiling water to almost cover, add some salt and the sprig of mint.
Cover with a tight-fitting lid, and simmer gently for about 20 minutes.
Test them with a skewer, and remember they must be tender but still firm: overcooking really does spoil them.
Alternatively, the potatoes can be steamed, sprinkling them with salt and tucking the mint in among them.
Meanwhile, mix the butter and herbs thoroughly together with some pepper. Then drain the cooked potatoes, add the herb butter, put the lid back on and swirl the pan around to get each one thoroughly coated.
Remove the lid and just savour the delicious aroma for a couple of seconds before you dish them out!
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New potatoes sauteed with bacon, onion and garlic - yum! Delia suggests serving this low-cost recipe with fried eggs for a suppertime treat!
This is an ideal recipe for making use of new potatoes that are getting a bit on the big side.
Use new-season new potatoes for this classic salad, with crunch added from the shallots. Serve it with just about anything…
New potatoes are something it is hard to get enough of so, when you've enjoyed them hot with mint and butter and cold with mayonnaise, here is something a little different: take parsley, lemon and lots of freshly ground pepper and make a dressing.
You can serve this with chops, steaks or fish or simply swirl it around some hot cooked vegetables such as carrots, new potatoes, courgettes or cauliflower. You could also stir some into a vegetable soup or a sauce at the last minute.
Steaming new potatoes served with butter and chopped fresh mint is always a delight, but it’s good to have a change. New potatoes roast beautifully in their skins, and if you buy the baby ones ready cleaned, there is no need to wash them and the skin
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