The cream of new potatoes
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Early new potatoes have started to arrive in the shops, and come May they will be more profuse and selling at a lower price. Jersey Royals are widely recognised as the pick of the bunch for their fresh-from- the-ground flavour and creamy texture.
This recipe allows new potatoes to wallow in their own glory. With the addition of whipped cream, the herbed fromage frais melts at the edges over the hot potatoes. A spoon of salmon keta roe would be the icing on the cake. If the potatoes are large enough, and you are averse to their skins, then peel them. If they are tiny or the skins are very thin, then scrub them. Herbs for the fromage frais can be varied.
New potatoes with herbed fromage frais
Serves 4
Ingredients: 2lb (1kg) new potatoes
2oz (50g) unsalted butter
salt, pepper
For the herbed fromage frais: 10oz (300g) fromage frais
1tsp white wine vinegar or champagne vinegar
1dsp extra-virgin olive oil
salt, pepper
1 heaped tsp each of finely chopped flat-leaf parsley, chives and dill
8 basil leaves, finely chopped
1/2tsp tarragon, finely chopped
6tsp double cream
Preparation: Put a large pan of salted water on to boil, and cook the potatoes until tender. Drain, return to pan, add the butter, allow it to melt, and season. While the potatoes are cooking, whisk the fromage frais in a bowl. Blend in vinegar, olive oil, seasoning and herbs. Lightly whisk the cream and fold into the herbed fromage frais.
Serve the potatoes with melted butter and a heaped spoon of herbed cheese in the centre.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments