We are lucky enough in Pembrokeshire to have an abundance of fresh vegetables right on our doorstep. At this time of year Pembrokeshire New Potatoes are being lifted, with a distinctive, almost nutty flavour these little potatoes lend themselves extremely well to lighter dishes, and require very little seasoning to enhance their natural taste.
We love these boiled with a knob of butter but why not try roasting them to give them a great crunch.
- 650g Pembrokeshire New Potatoes, washed
- 125g unsalted butter, diced
- Juice of ½ a lemon
- Salt and black pepper
- 1 Onions peeled and sliced thinly
1 Preheat the oven to 190C/375F/gas mark 5. Add the potatoes to a pan and cover with water. Bring to boil then simmer for 8 minutes. Check them by piercing with a sharp knife: they need to be just firm, not soft or overcooked.
2 While the potatoes cook, add the butter to a saucepan and place over a medium heat. Allow it to melt, then foam, and then settle down. At this stage the solids will start to brown and the butter will smell nutty. As soon as you see a golden colour in the pan, tip the butter into a bowl to prevent over-cooking – it is very easy to burn. Add the lemon juice, being careful of any hot splashes.
3 When the potatoes are cooked, drain them, then add back to the pan. Shake them around in the pan so that they break up a little, but don’t be too rough: you just want to expose the flesh.
4 Add the bashed potatoes and onion to a roasting tray, spoon over the browned lemon butter, sprinkle with sea salt and black pepper then place them in the oven for 8-10 minutes so that they crisp a little and soak up the butter. Give a little stir half way through.