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Skye Gyngell’s new potatoes with crème fraîche and herbs
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New season potatoes need little more than salt, oil, lemon and crème fraîche.
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving: