Spring Season New Potatoes
I would feel remiss not creating a recipe post for seasonal Spring new potatoes, they are one of my favourite things to eat. In the Spring we have so many brilliant UK varieties to choose from, look out for them from March through to July. I always think of them as a “seasonal champion”, worthy of being added into my weekly shop. As a rule of thumb new potato varieties fall into two categories: waxy or floury. Waxy potatoes are great if you simply boil them until tender and dress with with olive oil and some herbs. Floury potatoes like to be baked, or mashed and I prefer them with a little butter/ milk. The best thing about Seasonal New Potatoes is that a lot of the nutrition is in the skins, so if your not feeding a baby there is no need to peel them: a time saver for any meal prep.
New potatoes are a really healthy addition, to a balanced diet; if your little one struggles with their vegetable intake, they can be a great place to start ~
🌿They are rich in Vitamin C and B6
🌿The fibre is mainly in the skins, so leave the peel on if you can (not for small babies)
🌿They are great for gut friendly bacteria and your gut health (due to the resistant starch in potatoes)
🌿Potatoes are suitable for all stages of weaning: from mashed, to smashed, to finger foods and more complex meals
These are hardly recipes, but they are just delicious ways to eat new season’s potatoes. So there is no apology from me for including them in the Mimi’s Bowl recipe archive. Simple is best.
New Potatoes & a Herb Vinaigrette
Boil seasonal new potatoes in water, until tender
Test with a sharp knife, once cooked drain the water
Cut the new potatoes in half, or quarters, to maximise the surface area
Then toss in a simple herb vinaigrette (whilst warm to absorb the dressing): 2 parts olive oil, 1 part vinegar/ or fresh lemon juice, 1-2 tablespoons finely chopped herbs (parsley, mint, chives) and season with a little black pepper
Whole New Potatoes & Unsalted Butter
Boil seasonal new potatoes in water, until tender
Test with a sharp knife, once cooked drain the water
Toss in unsalted butter and serve
Crushed New Potatoes with Olive Oil
Boil seasonal new potatoes in water, until tender
Test with a sharp knife, once cooked drain the water
Add to a bowl and with a potato masher crush the new potatoes with their skins on, you are not looking for a smooth mash, instead the mash should be chunky
Dress with olive oil and season
(I use leftovers from this to make bubble and squeak)
New Potatoes Roasted in Olive Oil
Preheat the oven to 180C (Fan oven)
Take a lined baking sheet add the new potatoes: toss in a couple of tablespoons of olive oil, and fresh thyme leaves/ or fresh rosemary, season with black pepper
Roast in the oven for 20-25 minutes until cooked and tender