Jazz up potatoes for no-fuss entertaining
MethodBoil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.
- Heat oven to 180C/fan 160C/gas 4. Heat a large heavy-based ovenproof, flameproof pan and add the oil. Drop the potatoes in the oil and cook for 5 mins, so they are coloured. Remove from the pan using a slotted spoon, draining the excess oil. Wipe the oil from the pan with kitchen paper, then return the potatoes to the pan. Put in the oven, and cook for a further 15 mins. Sprinkle over the mint and serve.
- 600g baby new potatoes (look for Jersey Royals or Pembrokeshire)
- 1 bay leaf
- 2 tbsp extra-virgin olive oil
- 1-2 tsp sherry vinegar
- 2 bunches breakfast radishes (or 150g bag radishes), trimmed
- 6 wafer-thin slices of the best cured ham you can find (San Daniele or Iberico are good)
- Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water.
- Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of Sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.
- 500g new potato
- 500ml chicken stock
- 200ml double cream
- 2 tbsp cornichons, sliced
- small handful parsley, finely chopped
- Cook the potatoes in boiling salted water until tender. Drain and allow to cool on a tray (not under running water.) When cool enough to handle, cut in half or quarters, depending on size.
- In a saucepan, reduce the chicken stock by two-thirds. Pour in the double cream and reduce by half. Add the cornichons, parsley and some salt if needed, then add the potatoes. Coat the potatoes in the sauce and serve in a bowl.