Among the seasonal delights of April is the new potato. Essentially younger versions of the standard spud, their skins are thinner and texture waxy and crisp. Once cooked they hold their shape better and have a sweeter, more delicate taste. Their arrival in the shops towards the end of the month is always a reliable signal that summer is on the way - no matter what the weather may be doing!
The best known variety is the Jersey Royal but you can also buy Pentland Javelin or simple salad potatoes, which are ideal to serve cold in salad.
You should be able to find new potatoes in the shops until the beginning of July. Go for dry, firm, unblemished potatoes and use them within a week of purchase. New potatoes are incredibly easy to deal with - no peeling, cutting or fuss, just rinse and boil in lightly salted water for about 10 minutes. Once drained, dress with a little oil or butter and some herbs. However there are some simple ways to get a bit more variety out of your young spud, such as this recipe for crunchy new potatoes.
Crunchy new potato recipe
To serve 4:
14-16 smallish new potatoes
2 tablespoons olive oil
1 teaspoon paprika
Preheat the oven to 200C. Cook the potatoes in lightly salted boiling water for about 10 minutes, drain and tip onto a baking sheet. Use a potato masher to crush them a little - you want to break them up slightly, not obliterate them. Drizzle over the olive oil and scatter with the paprika and some salt and pepper. Roast in the oven for about 20 minutes, until starting to crisp up at the edges.
New potato recipe with cream and cornichons
To serve 6:
500g new potatoes
500ml chicken stock
200ml double cream
2 tablespoons cornichons, finely sliced
Dessertspoon fresh parsley, finely chopped
Cook the potatoes in lightly salted boiling water for about 10 minutes and drain well. Set aside to cool a little then halve any larger potatoes.
Meanwhile, boil the chicken stock in a saucepan until reduced by about two thirds. Add the double cream and continue cooking until reduced by about half. Add the cornichons and parsley to the pan and season to taste, then add the potatoes and mix in well to coat in the sauce. Ideal served with fish.
