This is a great way to cook new potatoes – And accompanying them with a filet of fish steamed for a few minutes in a bamboo steamer is perfect.
Ingredients
- New potatoes
- Chicken stock
- Water
- Garlic (crushed)
- Butter
- Fresh chives
- Salt & pepper
Method
- Prep the potatoes
- Trim both ends.
- Turn into a 7-sided shape with a knife (optional), or simply peel.
- Start cooking
- Place potatoes in a pan.
- Add equal parts chicken stock and water (just enough to cover).
- Add crushed garlic and a knob of butter.
- Simmer gently
- Cook on a very low simmer for ~20 minutes until tender.
- Reduce the glaze
- Remove potatoes.
- Simmer the liquid until it reduces to a glossy glaze.
- Finish
- Return potatoes to the pan and coat in the glaze.
- Add chopped chives, salt, and pepper.
I haven’t tried the following, but they are from the same people and worth paying attention to.
1. Jersey Royals (Waxy) – Poached & Glazed
Ingredients
- Jersey Royal potatoes (or Yukon Gold)
- Chicken stock
- Butter
- Chives
- Optional aromatics
Method
- Wash potatoes (leave skin on).
- Cover with chicken stock and aromatics and bring to a boil.
- Simmer gently until tender.
- Turn off heat and let sit in liquid 10–20 mins to absorb flavour.
- Remove potatoes.
- Reduce some cooking liquid with butter to a glaze.
- Toss potatoes in glaze, add chives, season.
2. Agria – Crispy French Fries
Ingredients
- Agria potatoes (or other high-starch, low-sugar potato)
- Salt
- Potato starch (optional)
- Oil or beef fat (for frying)
Method
- Cut into even chips; rinse well in cold water.
- Blanch in salted boiling water until just tender.
- Drain lightly; toss with potato starch (optional).
- Spread out and let steam dry completely.
- Fry at 160°C for ~4 mins (first fry).
- Cool completely.
- Fry again at 190°C until golden and crisp.
- Season with fine salt.
3. King Edward – Crispy Jacket Potato
Ingredients
- King Edward potatoes
- Olive oil
- Coarse salt
- Butter
Method
- Coat potatoes in olive oil and coarse salt.
- Bake at 160°C for ~35 mins.
- Split open, fluff inside, add butter.
- Return to oven at 220°C for ~10 mins to crisp.
- Serve (e.g. with crème fraîche, chives).
4. Yukon Gold – Fondant Potatoes
Ingredients
- Yukon Gold potatoes
- Oil
- Butter
- Chicken stock
- Garlic
- Rosemary
Method
- Sear potatoes in oil until golden on both flat sides.
- Add butter, then chicken stock (to the side of pan).
- Cover loosely (cartouche) and simmer gently 10–15 mins.
- Add garlic and rosemary near the end.
- Remove cover; reduce liquid to a glaze.
- Serve once tender and glossy.