Comber Earlies without Butter!

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Serves 4

Gently rub the new potatoes clean, washing them well under running water, but leaving the skin be. Boil or steam them until tender. Drain, thickly slice and return them to the stove, this time over a gentle heat season well and coat in your chosen low fat dressing.

With Tarragon and Parsley

  • The leaves from 4 or 5 sprigs (about 2 tbsp) tarragon
  • 4 sprigs flat-leaf parsley
  • 4 heaped tbsp crème fraîche

Or With Mint

  • 250 ml reduced fat crème fraîche
  • zest and juice of 1 lemon
  • 1 handful fresh mint, very finely chopped
  • 1 fat red chilli, deseeded and finely sliced, optional

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.