COMING SOON?Synonymous with summer, Irish new potatoes will be on shelves soon.
This week I am going to give you a pair of recipes for lovely new potatoes. We are currently enjoying new season Italian potatoes in our house for now, but Irish beauties are just around the corner. We find the Italian versions nice, but they have a high water content and you have to be careful not to over-boil them or they quickly turn to mush.
These two recipes both have interesting flavour combinations, each is a template and you can add your own twist or variations.
New-season potatoes with lemon and rosemary
This is an interesting vibrant mix of seasonal flavours. Spring potatoes with summer lemon zest and year-round appeal of fresh rosemary. We are not used to mixing lemon with our potatoes, but when put together with butter and almost-sweet rosemary, the combination really works and and offers a new depth to our palate.
What you need
- 200g new potatoes
- 2 sprigs rosemary
- Juice from one lemon
- 2 cloves garlic crushed
- Good glug of olive oil
- Good knob of butter
What you do
Wash and cut the new potatoes in half. Heat the oil and butter in a pan and add the potatoes cooking them for about seven mins, stirring them so they don’t burn. Strip the Rosemary from the sprigs and add to the pan, along with the garlic. Keep stirring and cook for another five minutes, or until the potatoes are cooked. At the end, just squeeze the lemon over and season before serving out for a lunch or dinner dish.
New-potato salad with oat-coated mackerel
Buying lovely mackerel from Seán O’Grady one week in Westport Country market we were chatting about the best way to cook such beautiful bounties of nature. “There’s only one way … rolled in oats, my father always had it that way,” Seán revealed.
I took his advice and really enjoyed the crunchy crust of oats against fresh, tasty, succulent mackerel fillets. The contrast between the soft-tasting oats and more biting English mustard is gorgeous. I know this is a popular way to cook both mackerel and herring in Scotland.
What you need
- 4 mackerel fillets
- Handful of oats
- 3 knobs butter
- Rape seed oil
- English mustard
- 200g new-season potatoes
- ¼ length cucumber rough chopped
- 2 x spring onion sliced
- Lemon wedges to serve
- Freshly ground pepper and sea salt
What you do
Boil and drain your potatoes, stir in the spring onions, season and set aside for potato salad that you can serve with a vinaigrette dressing, instead of the ubiquitous mayonnaise.
Spread the oats on a plate and season, brush your fillets with a touch of mustard, then roll them in the oats until they’re covered. Heat the rape seed oil and butter in a pan and then fry the fillets for about four minutes either side, pressing down with spatula to brown the oats. Serve out the potato salad on plates and lay fillets on top, with a lemon wedge on the side. For another seasonal variation, try adding toasted hazelnuts to the potato salad. Enjoy the process!
Red Cabot is interested in food, nature and small things. He sells his food at Westport Country Markets in St Anne’s Boxing Club, James’s Street car park, Westport, every Thursday, from 8am to 1pm.