New potatoes: Lea Linster's favorites
Good potatoes - sometimes that's all I need to be happy! As soon as there are new potatoes, I like to make very small round new potatoes with a fine bacon cream sauce.
I intentionally cook new potatoes for a few minutes longer than usual, then they become wonderfully tender and peel well. Before that I take about 50 grams of lean bacon per pound of new potatoes, cut it into fine cubes and put it in a hot pan. When the fat has run out, I pour it through a sieve so that the bacon cubes are caught.
In the hot pan, I then give three tablespoons of water, do 100 grams of cream, a little salt and then the bacon cubes. I let everything boil briefly and reduce the liquid until I have a sauce of light consistency. I pour them over the hot potatoes and sprinkle them generously with finely chopped chives. So it is a delicious potato dish, but it goes well with fried or, even better, grilled meat. Then you need no elaborate meat sauce.
Roasted potatoes in olive oil taste wonderful with fish. For this, I take again small steamed new potatoes, let them cool and press them flat, so that the shell bursts easily, but they still holds the potato together. Then fry in a hot pan with a little olive oil on both sides. Salt with sea salt, pepper with good pepper and decorate each potato with pieces of chervil while serving. Looks great and tastes great!
I think the most popular potatoes are fried potatoes. To make it good, you need more heart as a recipe: so either cook as jacket potatoes or peel before and cook in salted water. For this one may take thicker new potatoes and cut them into cubes. The water-cooked after pouring can be thawed, then roast better and crisp. It is important that you do not already turn the potatoes in the pan before nervousness, before the underside is fried pretty crisp, otherwise the pan cools again and again, and they are mushy. Sometimes I add fine onion rings (halved) or some bacon cubes or chopped parsley. And sometimes I put everything in it. That's just the whims of the boss.
Bon Appetit!
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