{"id":6206,"date":"2026-04-08T13:58:50","date_gmt":"2026-04-08T12:58:50","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=6206"},"modified":"2026-04-08T13:59:19","modified_gmt":"2026-04-08T12:59:19","slug":"potatoes","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=6206","title":{"rendered":"Potatoes"},"content":{"rendered":"\n<p>This is a great way to cook new potatoes &#8211; And accompanying them with a filet of fish steamed for a few minutes in a bamboo steamer is perfect.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>New potatoes<\/li>\n\n\n\n<li>Chicken stock<\/li>\n\n\n\n<li>Water<\/li>\n\n\n\n<li>Garlic (crushed)<\/li>\n\n\n\n<li>Butter<\/li>\n\n\n\n<li>Fresh chives<\/li>\n\n\n\n<li>Salt &amp; pepper<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prep the potatoes<\/strong>\n<ul class=\"wp-block-list\">\n<li>Trim both ends.<\/li>\n\n\n\n<li>Turn into a 7-sided shape with a knife (optional), or simply peel.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Start cooking<\/strong>\n<ul class=\"wp-block-list\">\n<li>Place potatoes in a pan.<\/li>\n\n\n\n<li>Add equal parts chicken stock and water (just enough to cover).<\/li>\n\n\n\n<li>Add crushed garlic and a knob of butter.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Simmer gently<\/strong>\n<ul class=\"wp-block-list\">\n<li>Cook on a very low simmer for ~20 minutes until tender.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Reduce the glaze<\/strong>\n<ul class=\"wp-block-list\">\n<li>Remove potatoes.<\/li>\n\n\n\n<li>Simmer the liquid until it reduces to a glossy glaze.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Finish<\/strong>\n<ul class=\"wp-block-list\">\n<li>Return potatoes to the pan and coat in the glaze.<\/li>\n\n\n\n<li>Add chopped chives, salt, and pepper.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>I haven&#8217;t tried the following, but they are from the same people and worth paying attention to.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">1. Jersey Royals (Waxy) \u2013 Poached &amp; Glazed<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Jersey Royal potatoes (or Yukon Gold)<\/li>\n\n\n\n<li>Chicken stock<\/li>\n\n\n\n<li>Butter<\/li>\n\n\n\n<li>Chives<\/li>\n\n\n\n<li>Optional aromatics<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Wash potatoes (leave skin on).<\/li>\n\n\n\n<li>Cover with chicken stock and aromatics and bring to a boil.<\/li>\n\n\n\n<li>Simmer gently until tender.<\/li>\n\n\n\n<li>Turn off heat and let sit in liquid 10\u201320 mins to absorb flavour.<\/li>\n\n\n\n<li>Remove potatoes.<\/li>\n\n\n\n<li>Reduce some cooking liquid with butter to a glaze.<\/li>\n\n\n\n<li>Toss potatoes in glaze, add chives, season.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">2. Agria \u2013 Crispy French Fries<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Agria potatoes (or other high-starch, low-sugar potato)<\/li>\n\n\n\n<li>Salt<\/li>\n\n\n\n<li>Potato starch (optional)<\/li>\n\n\n\n<li>Oil or beef fat (for frying)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cut into even chips; rinse well in cold water.<\/li>\n\n\n\n<li>Blanch in salted boiling water until just tender.<\/li>\n\n\n\n<li>Drain lightly; toss with potato starch (optional).<\/li>\n\n\n\n<li>Spread out and let steam dry completely.<\/li>\n\n\n\n<li>Fry at <strong>160\u00b0C for ~4 mins<\/strong> (first fry).<\/li>\n\n\n\n<li>Cool completely.<\/li>\n\n\n\n<li>Fry again at <strong>190\u00b0C until golden and crisp<\/strong>.<\/li>\n\n\n\n<li>Season with fine salt.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">3. King Edward \u2013 Crispy Jacket Potato<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>King Edward potatoes<\/li>\n\n\n\n<li>Olive oil<\/li>\n\n\n\n<li>Coarse salt<\/li>\n\n\n\n<li>Butter<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Coat potatoes in olive oil and coarse salt.<\/li>\n\n\n\n<li>Bake at <strong>160\u00b0C for ~35 mins<\/strong>.<\/li>\n\n\n\n<li>Split open, fluff inside, add butter.<\/li>\n\n\n\n<li>Return to oven at <strong>220\u00b0C for ~10 mins<\/strong> to crisp.<\/li>\n\n\n\n<li>Serve (e.g. with cr\u00e8me fra\u00eeche, chives).<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">4. Yukon Gold \u2013 Fondant Potatoes<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Yukon Gold potatoes<\/li>\n\n\n\n<li>Oil<\/li>\n\n\n\n<li>Butter<\/li>\n\n\n\n<li>Chicken stock<\/li>\n\n\n\n<li>Garlic<\/li>\n\n\n\n<li>Rosemary<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sear potatoes in oil until golden on both flat sides.<\/li>\n\n\n\n<li>Add butter, then chicken stock (to the side of pan).<\/li>\n\n\n\n<li>Cover loosely (cartouche) and simmer gently <strong>10\u201315 mins<\/strong>.<\/li>\n\n\n\n<li>Add garlic and rosemary near the end.<\/li>\n\n\n\n<li>Remove cover; reduce liquid to a glaze.<\/li>\n\n\n\n<li>Serve once tender and glossy.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a great way to cook new potatoes &#8211; And accompanying them with a filet of fish steamed for a few minutes in a bamboo steamer is perfect. Ingredients Method I haven&#8217;t tried the following, but they are from the same people and worth paying attention to. 1. Jersey Royals (Waxy) \u2013 Poached &amp;&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[357],"tags":[243],"class_list":["post-6206","post","type-post","status-publish","format-standard","hentry","category-full-recipe","tag-potatoes"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6206"}],"version-history":[{"count":1,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6206\/revisions"}],"predecessor-version":[{"id":6207,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6206\/revisions\/6207"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}