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3 New Ways To Prepare A Summer Fave: New Potatoes

A tatin of new potatoes. Credit: Kerrin Rousset

A tatin of new potatoes. Credit: Kerrin Rousset

New potatoes are the summer cook’s best friend. Firm and waxy with a wonderful sweet flavor and gossamer-thin skins, there’s no need to peel them — in fact it would be criminal to do so, for loads of flavor and much of the goodness lurks just under the skin.

All they need is a good scrub and — voilà — they’re good to go. Drop them into a pan of judiciously salted water, bring to a boil, cook till tender and serve with fresh butter and snipped mint leaves.

Plenty of ways to enjoy new potatoes

Boiling is not the only way to go with new potatoes. Because they keep their figure when cooked, they respond well to roasting or baking. For real drama and a winning dish that never fails to draw gasps from guests, try a “tatin” of new potatoes baked under a salty, herby crust. The whole thing is inverted for serving, like a tarte tatin, to reveal the spuds in all their golden glory. Or cut them almost in half, slide a bay leaf into the cut, drizzle with olive oil and roast till golden.

And remember that new potatoes come in many colors; any potato that is harvested early, be it white, gold, russet, red or purple, qualifies as new. A dish of purple potatoes mixed with brilliant green sugar snap peas and anointed with a little melted butter makes an arresting summer statement.

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New potatoes with bay leaves. Credit: Sue Style

“Tatin” of New Potatoes With an Herby Salt Crust

Prep time: 20 minutes

Cook time: 1 to 1¼ hours

Total time: About 1½ hours

Yield: Serves 6 to 8

Ingredients

18 to 24 medium-sized new potatoes

14 ounces (400 grams) flour

14 ounces (400 grams) kosher salt

1 tablespoon dried herbes de Provence or thyme

2 egg whites

A scant cup (about 200 milliliters) warm water

1 to 2 tablespoons olive oil

Directions

1. Heat the oven to 425 F (220 degrees C). Scrub the potatoes, but do not peel them.

2. Mix together the flour, salt and herbs in a large bowl.

3. Make a well in the center of the flour mix and add egg whites.

4. Add the water, gradually draw in the flour and salt from the sides and mix together till it forms a stiff dough.

5. Knead on a floured surface till smooth — if too sticky to your hands, add sprinkles of flour. If too dry, splash on a little more water and work it in.

6. Cut a piece of baking parchment to fit the bottom of a 12-inch (30-centimeter) cake pan.

7. Arrange the potatoes close together in the pan to form a flower shape and drizzle with olive oil.

8. Roll out the crust thickly on a floured board to the same diameter as the pan.

9. Lay it on top of the potatoes, tucking it inside the pan edge so there’s no overhang and the potatoes are snugly encased beneath the dough.

10. Bake the potatoes for 1 to 1¼ hours or until the crust is golden brown and hard and you can hear sizzling noises from the potatoes.

11. Leave the pan in the turned off oven till ready to serve.

12. Invert a large plate over the pan and carefully turn the tatin out onto the plate. The crust will form a base and the potatoes will be uppermost.

13. To serve, spear potatoes with a fork and lift them off the crust. Discard the crust, which is impossibly salty.

Roasted New Potatoes With Bay Leaves and Olive Oil

Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

Yield: Serves 6 to 8

Ingredients

24 medium-sized new potatoes

24 bay leaves

A drizzle of olive oil

Salt and pepper to taste

Directions

1. Heat the oven to 400 F (200 degrees C). Scrub the potatoes well, but do not peel.

2. Make a deep, lengthwise cut in each potato without going right through and slide a bay leaf inside each one.

3. Brush a little olive oil in the bottom of a baking tin or ovenproof dish just large enough to take all the potatoes in one layer.

4. Arrange the potatoes tightly together in the dish with the bay leaves uppermost, season with salt and pepper and drizzle with more olive oil.

5. Bake the potatoes for about an hour or until golden and fragrant.

Purple Potatoes and Sugar Snap Peas With Herbs

Prep time: 5 minutes

Cook time: 20-25 minutes

Total time: 30 minutes

Yield: Serves 2 to 3

Ingredients

1 pound (450 grams) small purple potatoes

7 ounces (200 grams) sugar snap peas

1 teaspoon salt

1 ounce (25 grams) sweet butter

A handful of fresh herbs, roughly chopped (try mint, chives and flat-leaf parsley)

Directions

1. Scrub the potatoes well, but do not peel.

2. Trim the sugar snap peas.

3. Put the potatoes in a saucepan with water to cover and the salt.

4. Bring to a boil and boil for 15-20 minutes or until the potatoes are tender when pierced with the point of a sharp knife.

5. Add the sugar snap peas and boil for 2-3 minutes more or until barely tender and still beautifully green.

6. Drain the vegetables, melt the butter in the pan, return the vegetables to the pan and roll them around in the butter till sizzling.

7. Tip the vegetables into a dish and sprinkle with chopped herbs.

Main photo: A tatin of new potatoes. Credit: Kerrin Rousset



Zester Daily contributor Sue Style lives in Alsace, France, close to the German and Swiss borders. She's the author of nine books on subjects ranging from Mexican food to the food and wines of Alsace and Switzerland. Her most recent, published in October 2011, is "Cheese: Slices of Swiss Culture." Her website is suestyle.com.

2 COMMENTS
  • susan lutz 7·18·14

    Sue- I’ll be digging potatoes tomorrow and I look forward to trying one of these recipes. I think the “tatin” may win out.

  • Sue Style 7·26·14

    love to think of you digging your newpers, Susan – have fun and enjoy the tatin!

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