May #3 - New potatoes and my crispy potato and caviar salad recipe
The smaller the potato the mightier the flavour!
HISTORY:
Potatoes were first cultivated in Peru in 3500 BC, if not before (rumours are it could go back to 8000 BC, but this is hard to prove). Introduced by sailors to Europe in the late 16th century, they were long regarded as dangerous due to their nightshade-like appearance but became a staple following famines in the 18th century. New potatoes are simply potatoes that have been harvested early. The most famous variety in the UK is Jersey Royals, which came from a farmer and his friends planting pieces of a particularly large potato one night on a sloped field, which then gave an early crop the next spring of delicious kidney-shaped beauties now prized for their texture and flavour.
FUN FACTS:
As they're harvested early, new potatoes have a thinner skin, firmer texture and taste sweeter.
There are over 4,000 native varieties of potatoes, most of them found in the Andes, Peru.
Marie Antoinette played her part in popularising potatoes in France by wearing their blossoms in her hair.
It is illegal for anyone to import Polish potatoes for business into England, this is due to an outbreak of ring rot.
HOW TO COOK NEW POTATOES:
Raw: It’s a no-no.
Cooked: They keep their shape really well, therefore are really good for salads but not great to mash.
Boiled: Put them in a saucepan and cover with cold water, then bring to the boil before adding salt and cooking until tender, about 15 minutes. Alternatively, you can steam them to avoid them taking on too much water and keep their texture and flavour as intact as possible. Serve them with good-quality butter to savour their delicate flavour and texture.
Roasted: Simply toss the boiled potatoes in olive oil and roast with garlic cloves in a 200°C oven for 45 mins (until golden brown). For maximum crispiness, I recommend crushing them with a fork on the baking tray halfway through roasting.
New potatoes pair particularly well with fish, Emmental cheese, Cheddar cheese, mushrooms, green beans, mustard, smoked paprika, and even passion fruit.
My new potato recipes:
Crispy new potatoes and caviar salad: below for paid subscribers
Panfried Hake Fillet with New Potatoes, Wilted Spinach & Watercress and a Leek & Chive Cream Sauce
MOOD FOOD - HAPPY:
Vitamin C
Converts dopamine into noradrenaline – a brain chemical linked to alertness and mood. Low levels of noradrenaline are associated with depression.
Carbohydrates
Help boost serotonin – the “feel-good” hormone that regulates mood, supports restful sleep, and reduces stress.
PQQ (Pyrroloquinoline Quinone)
A powerful antioxidant found in potatoes. Linked to cellular growth, anti-ageing benefits, and better mental focus – all of which contribute to a happier, sharper you.
This week’s recipe:
Crispy New Potatoes And Caviar Salad
A fun twist on potato salad:
Crispy new potatoes, spring vegetables, crème fraîche and caviar.
Could this be the fanciest nachos ever? This elegant spring salad is easier (and more affordable) than it looks, making it a perfect side or starter. Layer golden crispy new potatoes with crème fraîche, dressed spinach, crunchy radishes, fresh dill, and a spoonful of lumpfish roe for the ultimate forkful.
Ingredients (1 portion):
Easy new potato salad recipe:
New potatoes (approx. 150g)
80g radishes
2 spring onions
5g salted butter
1 tsp vegetable oil
Crème fraîche
Lumpfish roe
Dill
1/2 lemon, juiced
Extra virgin olive oil (EVOO)
Sea salt
Method:
Preheat the oven or air fryer to 200°C.
Scrub the potatoes.
Add them to a saucepan, cover with cold water and bring to the boil. Add salt and leave to simmer for 15 minutes (or until a knife can easily be inserted into them).
Drain the potatoes. Add the oil and butter to a baking tray and air fry for 2 minutes (until smoking hot). Add the potatoes and squash them with a fork. Air fry for 10 minutes, flip them and cook for another 10 minutes until golden brown and crispy. (You can also bake them in the oven until golden.)
Wash the radishes and spring onions, and thinly slice them.
Wash the spinach and wilt it in the pan for 2 minutes, then drain over a sieve and squeeze out as much water as possible before dressing with salt, a bit of lemon juice and EVOO.
Layer all the ingredients on a plate with sprigs of dill and spoonfuls of crème fraîche and lumpfish roe.
Tuck in and bon appétit!
As always, if you have any questions about method, substitutes etc. feel free to send me a message!
