Sauted New Potatoes with Herbs

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Serves 2-4

  • 1kg/2lb New or Baby Potatoes
  • 4 shallots, finely chopped
  • 1 clove garlic finely chopped
  • 4-6 tablespoons olive oil
  • 1 tablespoonful chopped parsley
  • 1 tablespoonful chopped chives/scallions
  • 1 tablespoonful chopped chervil
  • freshly ground black pepper
  • *lemon juice (optional)

Parboil the potatoes in salted water for about 7 minutes. They should be slightly undercooked. In a frying pan or large saucepan add 2 tbsp olive oil and fry the garlic and shallots until soft.

Take out all the cooked shallot and garlic and keep handy. Now add another 2 tbsp olive oil and turn up the heat. Tip in the potatoes and fry them in the oil. Roll them around the pan or move gently with a spoon so as they don’t break up until they are nice and golden on the outside.

Add all the herbs, shallots, seasoning and lemon juice heat through on the hob to allow the flavours to be absorbed. Serve as soon as possible or you could keep hot in the oven or a quick ding in the microwave if they’ve started to cool.

  • Shallots

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.