This delicious recipe for creamy new potatoes with spring vegetables is the perfect way to enjoy the finest of the season’s new potatoes
Blossom on the trees, and lengthening days tell me that spring is in the starting gate; I know that it’s won’t be long before we see fresh young new vegetables and fruit in the shops. It’s too early for local British produce, but one doesn’t have to travel too far south before the first harvests are being taken already. One such place is Majorca, and with Majorcan new potatoes we’ve made this dish of creamy new potatoes with spring vegetables.
New potatoes are of course more frequently associated with another island – Jersey – but similar advantages apply to Majorca. Being surrounded by the sea moderates the extremes of temperature, both high and low, and brings forward the growing season. The island has a long history of potato growing: they’ve been exporting to the UK since 1924 from the potato region in the North of the island, around Sa Pobla.
Small potatoes like this are very versatile. We enjoy the first ones very simply – serve boiled or steamed, with salt and lashing of butter. (The addition of mint always a point of contention. Ed is a mint person, I’m not. ); or served cold in a mayonnaise salad. Once we have enjoyed them at their most simple it is time to get more creative, and we’ve added cream, asparagus and tenderstem broccoli for a flavorful and rich dish that’s perfect for family suppers. The potatoes’ fluffy skin and mild earthy fresh flavour works well with the crunchy greenery and the sauce made of stock and cream.
Majorcan new potatoes are available from Tesco 20th March, in 750g packs, as well as loose to select your own for around £1.99 a kg.
- 1 tbs olive oil
- 1 large onion – diced
- 1 cloves garlic – sliced
- 500 g Majorcan new potatoes
- 100 ml chicken stock
- 1 tbs grain Dijon mustard
- 2 tbsp double cream
- 1 tsp cornflower
- 1 handful fine asparagus chopped into 4 -5 cm pieces
- 1 handful tenderstem broccoli cut the stems lengthwise if thicken than a pen
- 1/2 cup frozen peas or petit pois
- Salt and pepper
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Fry the onions, garlic and potatoes for 5 minutes until the onions are soft.
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Stir the mustard into the stock, and pour over the potato and onion mix. Cover, and cook for 30 minutes.
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If the stock needs thickening, dissolve the cornflower in 2tbsp of stock and add back to the pan.
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Add the double cream
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Add broccoli, asparagus & peas, cover and allow to cook for a couple of minutes.
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Season well, and serve.
Recipe commissioned by Tesco. All opinions are our own.
This is absolutely beautiful Helen! Bookmarked and Yummed – looks like a perfect dish to welcome spring when it decides to show up over here!
I love the new season of foods as we change to Spring; getting there now.
New potatoes are so good, and best when they are simply prepared. Love this idea, and the use of spring veggies too!
Potatoes can be so tasty, they really are great without too much fuss.
Oh my, I love new potatoes, especially with Welsh lamb or salmon. This recipe looks lovely and fresh looking
New potatoes are great with so many dishes, so much flavour in them.
I could make a whole meal out of this… just pour a glass of wine and pass the plate! A perfect way to enjoy the new Spring veggies!
Absolutely agree Lisa, I’d be more than happy to enjoy as my meal; with a glass of wine.
I love spring in Europe but I will be missing it this year. Maybe i can bring a piece of spring into my life with your new potatoes dish, which by the way looks smashing good!
I’m sure you can enjoy the foods of Spring, regardless. I’ve been loving the last few days with the warm sunshine.
Oh I love potatoes and this looks amazing. Must give it a try! Thank you for sharing.
A great way to enjoy really tasty new potatoes.
I am sure this would make a fantastic side but I could see myself eating this for a whole meal too! This looks so delicious and simple to make. I am going to have to try it soon. Thanks for sharing!
It would be great as a side yes, but quite, by itself is really rather good too.
What a simple yet tasty recipe! Potatoes are a great pantry ingredient and they are so versatile as well!
Absolutely Julia, potatoes really don’t need much fuss to make a great dish.
Yum! Definitely the perfect recipe for the new season, plus a tasty way to get your greens too!
Thanks for sharing!
Leigh at Fashion Du Jour LDN x
Thank you Leigh, it is a lovely combination with the greens, all very tasty.
I love new potatoes, this sounds like a delicious way to enjoy them.
It is a great way to really enjoy the flavour of the potatoes.
This sounds absolutely delicious, definitely going to give it a go x
The Marjorcan new potatoes are really worth trying for this dish.
This sounds like the perfect spring dish, and a different way to try new potatoes! YUMMY!
I love that Spring comes with a whole new menu of dishes, and this is certainly recommended.
This dish sounds and looks perfect for a spring day. I’m definitely saving this and having!
It is a great dish to enjoy in the change of season.
I am so glad to have new potatoes back on sale, such a versatile vegetable.
I love my new potatoes.
I do love new potatoes and this dish seems perfect to accompany some lamb chops.
I’ll definitely be trying it out.
It would be perfect with new season lamb!
Thanks for this, I always struggle with what to do with potatoes
It is a great way to serve potatoes, with that little bit of extra flavour.
I love how you’ve mixed all the gorgeous spring veg in together! And you can’t go wrong when you add cream to a dish! It looks delicious and perfect for this time of year!
Thank you Emma. It is a lovely mixture of ingredients, that go well together.