Chef’s Tip: April 2015

Chef’s Tip: April 2015

Boil your potatoes with fresh herbs

As spring appears slowly, in different part of the country – one of the first veggies available are those delicious little, new potatoes. They are SO good on their own and hardly need a thing but for a change of pace, when boiling your potatoes, throw in a few whole sprigs of fresh herbs and let them simmer in the water along with the potatoes – when the spuds are fork tender, drain them and toss them with some good extra virgin olive oil, salt & cracked pepper. Try it with a few stems of thyme and fresh tarragon, you will be surprised at how much you can taste the herbs in the cooked potatoes.

This is such a simple, easy idea, and one that can perk up any plain boiled potatoes. You could also try boiling your potatoes with a generous handful of fresh rosemary, then whipping them into mashed potatoes with a generous amount of butter, a sprinkle of black pepper & a little freshly grated lemon zest. You are limited only by your imagination!