The spring flush is here and the garden is awakening to the warmer days. Everything including the weeds grows with profusion at this time of the year. I dug a few of my spring potatoes this morning and decided to cook the smaller ones for lunch. These are Kestrel potatoes, a nice flavorsome waxy variety. They are so fresh and nothing like store bought potatoes. When you wash them the skins will rub off. Simple is best when the potatoes are this fresh.
New Potatoes
small potatoes
sprigs of fresh mint
sea salt
freshly ground pepper
large knob of butter.
Steam or boil the potatoes until just cooked.
Drain and remove from saucepan.
Melt the butter in the saucepan and add the salt and pepper to taste.
Turn off the heat and return the potatoes to the saucepan, gently tossing them to coat them with the butter. Eat on their own or serve them along with other vegetables with new season spring lamb.
No comments:
Post a Comment