New Potatoes

A waxy new potato, boiled and buttered in its skin, epitomizes spring like nothing else, and they're best straight from the soil if you can get them. Jersey Royals are the most well known variety, cultivated exclusively in Jersey on soils that have been fertilized with seaweed, and they are available from April to June. However, there are lots of other tasty ‘earlies', such as Winston or Swift, that you can try. Serve simply, hot or cold, in a salad with chopped spring onions, roasted pine nuts and a handful of ham.

Top Tip: New pots are best steamed but, if boiling, cook for no more than 20 minutes and drain immediately – the vitamin C dissolves if they’re left to soak – and add a splash of lemon to preserve the colour.

Recipe: Try Warm Potato, Spinach and Bacon Salad (Serves 2 for a light lunch, 4 as a starter)

Ingredients

500g new or salad potatoes, scrubbed and cut into thick slices
1tbsp olive oil
240g pack smoked back bacon, chopped
2tbsp. white wine vinegar
2tsp clear honey
Salt and freshly ground black pepper
225g baby spinach leaves, washed

Place the potatoes in a pan of lightly salted boiling water. Cover and simmer for 10 minutes or until tender. Drain and allow to cool slightly. Meanwhile, heat the oil in a large frying pan and fry the bacon until crispy. Add the potatoes and fry for 1-2 minutes. Add the vinegar, honey and seasoning and cook for a further minute. Allow to cool slightly before tossing onto the spinach leaves. Serve immediately.