Skye Gyngell’s new potatoes with crème fraîche and herbs

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

  • 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.