As soon as new potatoes start cropping up in supermarkets I am compelled to buy bags of these firm, creamy delights. I cook twice as many as I need so that we have one meal with simply boiled or steamed new potatoes scattered with chopped parsley then I save the rest to pan fry in butter a couple of days later. Once the potatoes cool the texture changes a little and they’re perfect for pan frying.
Serves 2 Adults & 2 Kids
750g new potatoes
running salt and sea salt
- FIRST ROUND Put the potatoes whole in a large pan and cover with water and pour in a teaspoon of running salt then bring to a gentle boil for 20 minutes until the potatoes are tender to push a sharp knife through. Drain then toss in 20g of butter and scatter with chopped, fresh parsley and a little sea salt.
- SECOND ROUND Melt 30g of unsalted butter in a large pan on a medium high heat. Cut the cooked potatoes in half then place flesh side down in the butter. Do not move the potatoes until they are golden and crisped then turn over and brown the skins for another 3-5 minutes.