Harvesting was done on on the first of July. 4 Add the bashed potatoes to a roasting tray, spoon over the browned lemon butter, sprinkle with sea salt and black pepper then place them in the oven for 8-10 minutes so that they crisp a little and soak up the butter. 7 Reduce the heat so that the pan is just at a simmer and crack your eggs in and poach for 3 minutes. Serves 4750g small red or brown new potatoes2 tbsp extra virgin olive oilBlack pepper2 tbsp cider vinegar1-2 tsp flaked sea salt, for sprinkling2 tbsp flat-leaf parsley, chopped. © 2020 Guardian News & Media Limited or its affiliated companies. 1 In a pot, melt the butter on a medium heat and add the chopped onions. 3 As soon as they are cool enough to handle, cut the potatoes in two (they will absorb more flavour when hot) and toss with the pesto, peas, vinegar and sorrel. 4 Remove the cheese from the oven, and the foil from the cheese. Now taste a little of the mixture and adjust the seasoning accordingly. Garnish with parsley.Yotam Ottolenghi, ottolenghi.co.uk, Available for everyone, funded by readers. Reserve and keep warm. Be careful not to let them get too soft, otherwise they will fall apart during frying. The tubers were planted in the ground in late March. Taste and adjust the seasoning, being generous with the pepper. After 10 minutes have a look at them, and when they are getting brown turn them over very carefully and cover the pan again. New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. 55 mins. Add the lettuce leaves … Potatoes after 20 min roasting time ready for salmon fillets. Add the lemon juice, being careful of any hot splashes. 4 Put the rest of the ingredients in the bowl and rumble around until everything is nicely coated in the oil, spice and seasoning. Mini, young potatoes packed with plenty of flavour and bite. After the potatoes have cooked for 15 minutes, turn the potatoes over, then add the trout to the tin and cook for a further 15 minutes. Serve warm.Andrew Dargue, Vanilla Black. Serves 4For the salsa verdeA large handful of basil, finely choppedA large handful of mint, finely choppedA large handful of parsley, finely chopped2 tbsp capers, finely chopped150ml rapeseed oilJuice of ½ a lemon1 tbsp dijon mustardSalt and black pepper, For the hash base500g new potatoes, washed250g chorizo, deskinned and cut into 3mm slices2 red peppers, roughly diced2 green peppers, roughly diced2 red onions, roughly choppedA generous splash of rapeseed oil1 tsp dried oregano1 tsp smoked paprika1 tsp ground cuminSalt and black pepper, For the poached eggs8 eggsA dash of white wine vinegar. Using a tea towel and being careful of your hands and arms with the hot oil – and working over the sink in case of any spills – flip on to the plate. Drizzle with 1 tbsp of olive oil and season with … Perfect New Potatoes. Drain. More Serve Up a Spud Dessert: Sweet Potato Pie Want the inside scoop? Serve with a handful of watercress. Mix in the parsley, shallots and cornichons and season. 2 To make the hash, put the new potatoes in a pan and cover with cold water. Obviously, the smaller the potato, the quicker the cooking time will be. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. Melt the butter very gently in the pan, than put the potatoes in whole. Add the oil and pulse until you have a runny pesto. Refresh in cold water and peel. Grated potatoes are pan-fried with egg, cheese, garlic and onions to form one big rosti. Scrape off any bits that may have stuck and add a little more oil. Take baking tray out of the … They're delicious when boiled simply and tossed with butter and fresh herbs such as chives or parsley, and hold up beautifully in picnic potato salads. 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