Bring a tasty twist to picnics and BBQs with fresh ideas for the new potato
Great value recipes in association with Morrisons
BRITISH new potatoes are in season and perfect to serve at this time of year.
The young spuds have thin skins, a waxy texture and are really versatile, as they keep their shape once cooked and cut.
But they will only be at their best until the end of next month, so make the most of them now.
Choose firm, dry and blemish-free potatoes. There’s no need to peel.
Here are some great recipes using these tasty tatties.
Roasted salt and vinegar crushed new potatoes – 40p per serving
Serves 4. Preparation time: 10 minutes. Cooking time: 35 minutes.
A serving contains 186 calories (9 per cent of the recommended daily adult intake), 5.7g fat (8 per cent), 1g sat fat (5 per cent), 2.5g sugar (3 per cent), 1.2g salt (20 per cent).
YOU NEED:
750g small new potatoes
2 tbsp extra virgin olive oil
Black pepper
2 tbsp cider vinegar
1-2 tsp flaked sea salt, for sprinkling
2 tbsp flat-leaf parsley, chopped
METHOD: Preheat the oven to 220C/200C fan. Boil the potatoes in salted water until knife-tender – about ten minutes.
Drain them then put them back in the pot to dry out a little. Tip on to a large baking tray.
Using a tea towel gently crush each potato but leave them whole.
Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are browned and crisp.
Remove from the oven and gently toss with the vinegar. When all the vinegar has been absorbed, sprinkle with sea salt and parsley.
TIP: Sprinkle with any herb you like or even a few chillis. Be adventurous!
Spiced new potatoes – 34p per serving
Serves 4. Preparation time: 10 minutes. Cooking time: 30 minutes.
A serving contains 204 calories (10 per cent of the recommended daily adult intake), 6g fat (9 per cent), 0.7g sat fat (4 per cent), 5.5g sugar (6 per cent), trace salt (less than 1 per cent).
YOU NEED:
15-20 small new potatoes, skins scrubbed and cleaned
2 tbsp vegetable oil
3-4 green cardamom pods
½ tsp cumin seeds
1 cinnamon stick
2 bay leaves
2.5cm piece of fresh ginger, grated
200g can chopped tomatoes
1 tsp sugar
Salt
2 tbsp fresh coriander, chopped
METHOD: Cook the potatoes in a saucepan of boiling water for 12-15 mins, until just tender. Drain and cool slightly.
Heat oil in a frying pan over a medium heat. Crush cardamom pods with the back of a knife.
Add to the oil along with the cumin seeds, cinnamon and bay leaves.
When the cumin seeds start to sizzle, add the ginger. After 1 minute add the potatoes, tomatoes, sugar and 100ml water.
Season well with salt, partially cover and continue cooking over a low heat until half the liquid evaporates and the sauce is slightly thickened. Garnish with coriander.
TIP: These are great served with salmon steaks and some salad.
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New potato salad – 12p per serving
Serves 4. Preparation time: 5 minutes. Cooking time: 15 minutes.
A serving contains 126 calories (6 per cent of the recommended adult intake), 5g fat (7 per cent), 0.5g sat fat (2 per cent), 2.5g sugar (3 per cent), 0.3g salt (5 per cent).
YOU NEED:
8 new potatoes
2 spring onions, chopped
75g low-fat mayonnaise
2 tbsp fresh chives, chopped
METHOD: Cut the potatoes into bite-size pieces if large. Boil until soft but still firm, then drain and allow to cool.
Finely chop the spring onions and mix with the potatoes. Add the mayonnaise and a handful of chopped chives then stir.
Put in the fridge until ready to serve.
TIP: Great for a side at a BBQ, kids’ lunchbox or a picnic and will last in the fridge in an airtight container for a couple of days.