{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Traditional New Potatoes.


1kg (2 lbs.) New Potatoes
Spray Fresh Mint
60g (2 oz.) Butter
Bunch Fresh Parsley


The fresher the potatoes the better.
Try and get evenly sized small ones so they all cook at the same time.

Wash the potatoes but don't peel them, you may scrub them to take off the skin if you must.
Fill a large saucepan with water and salt it.
Put in the mint and bring it to a rolling boil.
Put in the potatoes and bring back to the boil. Boil for 15 to 20 mts. until tender when pierced with the point of a sharp knife.
Drain the potatoes and discard the mint.
Chop the parsley and put this with the butter into the (dry)pot.
Melt the butter and then toss the potatoes in this.
Serve immediately.



May 22, 2006 09:53 AM | 0 Comments
  Martin Dwyer
Consultant Chef