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    Skye Gyngell’s new potatoes with crème fraîche and herbs

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    Skye Gyngell’s new potatoes with crème fraîche and herbs

    New season potatoes need little more than salt, oil, lemon and crème fraîche.

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 6 as a side

    Ingredients

    1kg new potatoes, halved, if large

    40ml olive oil

    ½ lemon, zest and juice

    handful tarragon, (or lovage or chervil), chopped

    200ml crème fraîche

    Method

    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.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

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