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


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.

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes

Serves: 6 as a side

Nutritional Info

Typical values per serving:

Energy 1,254kJ
Fat 19.5g
Saturated Fat 10.2g
Carbohydrate 27.8g
Sugars 3.1g
Protein 3.5g
Salt 0.1g
Fibre 1.7g

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