(Remember that they are only 'new' when the skin flakes off them, so don't confuse them with older salad potatoes - still good but not the same.)
We got some this week to go with the Courgette Fritters made with courgettes fresh from the garden.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7m5bfBEzaQisSOd6BblktXCro7SQ8k2pfH7bCHiTvwYRYkChA8dG8tDU7XBXU671jKDHucjfrUrxHl7AkUU3U_SGzyxd77ntNV_QWLuIRfaLysXWnISlHV3bdbiqXc9LsjcbdzBLwtuSU/s200/crop+1.jpg)
Heat a pan of water and, when boiling, add the potatoes.
Bring back to the boil and cook for about 10 - 12 minutes until still firm but will fall off a knife you stick in them.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WMbiFfIshtuf7K9wmIJp3I4Kv0lcutuVF5Uw80bG3mlw8Ky5GX7X1D1lFxaq_BL-LAEO5iMYWJKQcisu4AyjDJF3HMywIjuCD_70D31QU6B8lyBz0x4JYfM77JTU6uRdy607Si2EF8_Y/s320/crop+4.jpg)
Serve with parsley butter.
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