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Braised new potato recipe

by on June 18, 2016

New PotatoesNew potatoes are bursting with flavour, which braising with a couple of simple, fresh ingredients only serves to highlight. These are perfect with roast chicken, and any leftovers can be served cold, dunked into mayo. If you take some of the herbs that are free to Go Local Food members with your crop share then this is an easy recipe and tasty. A timely recipe for the potatoes in the Go Local crop share this week.

Serves 4
25g butter, plus a knob to finish
1 tbsp olive oil
12 baby onions, peeled
2 garlic cloves, sliced
400g baby new potatoes, halved
300ml vegetable stock
3 sprigs lemon thyme, leaves only
Zest and juice 1 lemon
2 tbsp chives, chopped
2 tbsp chervil or flat-leaf parsley, chopped
Sea salt and freshly ground black pepper

1 Heat the butter and oil in a large frying pan over a medium-low heat. Add the onions and cook for about 8 minutes, or until they start to soften and take on some colour. Add the garlic and cook for a further minute.

2 Add the potatoes, cut-side down, then pour over the stock and scatter with the thyme leaves and lemon zest. Partially cover the pan and cook for 20 minutes, or until the potatoes are tender – you may have to add a splash more stock if the potatoes are drying out.

3 Once the potatoes are tender, pour in the lemon juice and a knob of butter and shake the pan well. Remove from the heat, sprinkle with herbs and plenty of seasoning and serve.
Rosie Reynolds,


From → Recipes

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