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. And have tried them in a potato gratin. The potatoes’ fluffy skin and mild earthy fresh flavour works well with the crunchy greenery and the sauce made of stock and cream. Serve these potatoes alongside my ham and cheese stuffed chicken.
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.
Creamy new potatoes with spring vegetables
- 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 cornflour
- 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
- Fry the onions, garlic and potatoes for 5 minutes until the onions are soft.
- Stir the mustard into the stock, and pour over the potato and onion mix. Cover, and cook for 30 minutes.
- If the stock needs thickening, dissolve the cornflower in 2tbsp of stock and add back to the pan.
- Add the double cream
- Add broccoli, asparagus & peas, cover and allow to cook for a couple of minutes.
- Season well, and serve.
Recipe commissioned by Tesco. All opinions are our own.