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Steamed Baby New Potatoes
Choose, small, even-sized new potatoes for this recipe. For me, nothing can beat the pleasure of cooking my first batch of new season Hook potatoes. They should be bought in small quantities, as new potatoes kept hanging around may look fine, but they will have an unpleasant mouldy taste when eaten.
Ingredients
- serves: 4-6
- time: N/A
- oven temp: N/A°C / N/A°F
- 675 g/1 1/2 lb small new potatoes, scraped or scrubbed clean
- 2 large fresh mint sprigs
- knob butter
- Maldon sea salt
Steamed Baby New Potatos
Place the potatoes in a steamer set over a pan of cold water and add a pinch of salt. Bring to the boil and then steam for 10 minutes. Add one of the sprigs of mint and continue to cook for a further 2-5 minutes or until the potatoes are tender when pierced with a small sharp knife. This will all depend on the size of your potatoes.
Add the mussels to the pan with the tomatoes and stir until well combined, then pour in the wine and allow to bubble up. Stir in the cream with the basil and herb oil, then cover and cook for 3-4 minutes, shaking the pan occasionally until all the mussels have opened, discard any that do not. Season to taste.
To Serve
Finely chop the leaves from the remaining mint sprig. Drain the potatoes and return them to the pan with the butter and chopped mint. Toss briefly until the butter has melted, then tip into a warmed serving dish and season with salt.