New season potatoes need little more than salt, oil, lemon and crème fraîche.
Skye Gyngell’s new potatoes with crème fraîche and herbs
- Preparation time: 5 minutes
- Cooking time: 20 minutes
- Total time: 25 minutes
Serves: 6 as a side
1kg new potatoes, halved, if large
40ml olive oil
½ lemon, zest and juice
handful tarragon, (or lovage or chervil), chopped
200ml crème fraîche
1. Bring a large pan of salted water to the boil, add the potatoes and cook until just tender when pierced (about 15-20 minutes).
2. Drain, dress with the oil and lemon juice; season and tip into a bowl. Mix ½ the herbs with the crème fraîche and spoon over the top. Scatter with the zest and remaining herbs just before serving.