The cream of new potatoes
Saturday 15 April 1995
This recipe allows new potatoes to wallow in their own glory. With the addition of whipped cream, the herbed fromage frais melts at the edges over the hot potatoes. A spoon of salmon keta roe would be the icing on the cake. If the potatoes are large enough, and you are averse to their skins, then peel them. If they are tiny or the skins are very thin, then scrub them. Herbs for the fromage frais can be varied.
New potatoes with herbed fromage frais
Ingredients: 2lb (1kg) new potatoes
2oz (50g) unsalted butter
For the herbed fromage frais: 10oz (300g) fromage frais
1tsp white wine vinegar or champagne vinegar
1dsp extra-virgin olive oil
1 heaped tsp each of finely chopped flat-leaf parsley, chives and dill
8 basil leaves, finely chopped
1/2tsp tarragon, finely chopped
6tsp double cream
Preparation: Put a large pan of salted water on to boil, and cook the potatoes until tender. Drain, return to pan, add the butter, allow it to melt, and season. While the potatoes are cooking, whisk the fromage frais in a bowl. Blend in vinegar, olive oil, seasoning and herbs. Lightly whisk the cream and fold into the herbed fromage frais.
Serve the potatoes with melted butter and a heaped spoon of herbed cheese in the centre.
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