New potato and beetroot salad (pictured above)
Prep 10 min
Cook 20 min
Serves 4-6
750g new potatoes, halved
3 eggs
2 tbsp good-quality mayonnaise
2 tbsp Greek yoghurt
1 tbsp horseradish cream
Salt and black pepper
4 spring onions, finely chopped
250g cooked beetroot, diced
Cook the potatoes in a large pan of boiling, salted water for 10-12 minutes, until tender. Drain, leave to steam dry and cool completely.
Meanwhile, cook the eggs in a pan of boiling water for eight minutes. Drain and run under cold water until completely cool. Drain, peel and roughly chop the eggs.
Mix the mayonnaise, yoghurt and horseradish in a large bowl, season with salt and pepper and add most of the spring onions.
Tip the cooled potatoes into the mayo mixture along with the chopped beetroot and gently toss to coat in the dressing. Transfer to a serving dish, and scatter over the hard-boiled eggs and the remaining spring onions. Chill until required or serve immediately.
New potatoes with raclette and pickles
Prep 5 min
Cook 15 min
Serves 2
250g new potatoes
2 tbsp light olive oil
1 small garlic clove, peeled, bashed and roughly chopped
400g raclette cheese, sliced
To serve
Cornichons
Silverskin pickled onions
120g mixed charcuterie (salami, cured hams, etc)
Cook the potatoes in a pan of boiling, salted water for 12-15 minutes, until tender. Drain and leave to steam dry. Mix the oil with the garlic and set aside.
Set a small nonstick frying pan over a low-medium heat, add half the cheese in a single layer and leave to heat and become molten – do not stir.
Put some potatoes on to a couple of serving plates and drizzle with some of the garlic oil. Once the cheese is melted, use a wooden spatula to push the cheese on top of the potatoes. Repeat with the remaining cheese and potatoes. Serve immediately with pickles and charcuterie.
Canarian potatoes with smoky mojo sauce
Prep 5 min
Cook 25 min
Serves 4-6
1.5 kg new potatoes
3 tbsp coarse sea salt
For the sauce
4 roasted red peppers from a jar, drained
2 garlic cloves, peeled and chopped
1-2 slices good white bread, torn into pieces
1 tsp smoked sweet paprika
½ tsp ground cumin
2 tbsp sherry vinegar, or red-wine vinegar
75ml extra-virgin olive oil
Salt and black pepper
First make the sauce. Blitz all of the ingredients to a smooth, thick but spoonable sauce. Add more bread if you’d like to make it thicker, or a splash of water to thin it out. Season to taste, then cover and set aside.
Put the potatoes in a large pan and add just enough cold water to cover. Add the salt, then put the pan over a medium-high heat and cook for 15-20 minutes, until the potatoes are tender. Drain and return the potatoes to the pan. Reduce the heat to the lowest temperature and gently move the pan until the water has evaporated from the potatoes and you can see a white salty crust form on the skins.
Tip out the potatoes on to a serving plate and serve with the smoky mojo sauce for dunking.
New potato and rosemary focaccia
Prep 5 min
Prove 1 hr 30 min
Cook 30 min
Serves 6
500g strong white bread flour, plus extra for dusting
7g fast-action dried yeast
1 tbsp caster sugar
1 tsp salt, plus extra for sprinkling
3 sprigs rosemary, leaves stripped
2 tbsp olive oil, plus extra
300g new potatoes, sliced thickly
Put the flour, yeast, sugar and salt in a large mixing bowl and stir to combine. Finely chop a third of the rosemary, then make a well in the flour, add the chopped rosemary and oil, then gradually add 225-275ml warm water, stirring to form a soft, slightly sticky dough – you might need a bit more or less water.
Tip the dough on to a lightly floured surface or use a stand mixer and knead for 10 minutes, or until you have a soft, shiny, pliable dough. Transfer to a lightly greased bowl, cover and leave in a warm spot to stand for an hour to an hour and a half, until doubled in size.
Meanwhile, cook the potatoes in a pan of boiling, salted water for five minutes, until just starting to soften. Drain and leave to steam dry and cool.
Heat the oven to 220C/425F/gas 7. Generously grease a 20cm x 30cm tray with 5cm-high sides with oil. Lightly oil your hands, then lift the dough out of the bowl and transfer to the prepared tray, pushing it into the corners with your fingers. Stud the surface with rosemary and potatoes, cover loosely and leave to prove for 30 minutes.
Drizzle the bread with more oil, sprinkle with salt, then bake for 30-40 minutes, until risen and golden and the potatoes are soft. Leave to cool in the tray for 10 minutes then transfer to a board with the help of a spatula. Cut or rip into chunks and serve at room temperature.
New potato, herring and dill open sandwiches
Prep 5 min
Cook 15 min
Serves 4
10-12 small new potatoes
For the dressing
3 tbsp olive oil
1½ tbsp white-wine vinegar
1 pinch caster sugar
1 banana shallot, peeled and finely sliced
1 large handful dill, finely chopped
4-8 slices dark rye bread (depending on size)
240g jar pickled herring, drained and torn into pieces
Cook the potatoes in a pan of boiling, salted water for 10-12 minutes, or until just tender. Drain and leave to steam dry and cool for a few minutes. Once cool enough to handle, cut into thick slices and set aside.
To make the dressing, in a large bowl whisk the oil, vinegar and sugar until the sugar dissolves. Tip in the shallots, most of the dill and the warm potato slices. Gently toss to coat in the dressing, season and leave to cool to room temperature.
Lightly toast the rye bread to crisp it up a little, then pile on the dressed potatoes and pieces of pickled herring. Sprinkle with the remaining dill and serve.
New potato breakfast hash
Prep 10 min
Cook 35 min
Serves 2
250g new potatoes, quartered
3 tbsp olive oil, plus extra
1 large knob butter
1 onion, peeled and cut into thin wedges
½ red pepper, sliced
¼ tsp dried chilli flakes
1 handful flat-leaf parsley, finely chopped
50g strong cheddar, coarsely grated
2 eggs
1 ripe avocado, peeled, stoned and diced (optional)
Hot sauce, to serve
Cook the potatoes in a pan of boiling, salted water for five minutes. They should be just starting to soften – you don’t want them too soft. Drain and leave to steam dry.
Heat half the oil and half the butter in a heavy-based frying pan or skillet over a medium-high heat. When it is bubbling, add the onion and pepper, and fry for eight minutes. Tip out on to a plate and put the pan back on the heat. Add the remaining oil and butter, turn up the heat, add the potatoes and cook for 10-15 minutes, turning gently every few minutes with a spatula, until golden and crisp at the edges.
Return the cooked onions and peppers to the pan, along with the chilli flakes, season and stir in most of the parsley. Remove from the heat.
Heat a grill to high. In another pan, heat a drizzle of oil and fry the eggs to your liking. Sprinkle the cheese over the surface of the hash and cook under the hot grill until the cheese is bubbling. Slide the fried eggs on top and sprinkle over the remaining parsley. Serve with diced avocado, if using, and hot sauce, if you like.
All recipes by Rosie Reynolds, rosiereynolds.co.uk
- Food styling: Sam Dixon, Tamara Vos (Canarian potatoes). Prop styling: Anna Wilkins
