Welcome back to Flavour Nuggets, friends! Before we kick off, I must remind you about the special offer on annual paid subscriptions throughout April. Sign up for a year of Nuggs at a 25% discount! That’s £30 for a whole year. As a paid sub, you’ll receive an extra weekly ‘full’ recipe PLUS access to the entire Flavour Nuggets archive (all recipes go behind the paywall after 2 weeks), and a direct line to me via the chat function. Whatcha waiting for?
It’s new potato season! Joyful nubbly, muddy spuds have been plucked from their earthy cocoon for our eager appetites. Now I’m here to tell you there’s a fantastic way to eat them that you probably haven’t tried. Reader: I want you to grill your potatoes.* This was a method I hadn’t considered until I started writing Live Fire and began experimenting with anything and everything on the grill. You’ll likely have had a baked potato from a bonfire at some point, but grilling smaller spuds is a revelation. The book was styled by the incredibly talented Valerie Berry, one of the best cooks I know. After making these potatoes, she announced the method as her new favourite, and when someone like Valierie makes such a claim, we listen. What happens is that the potato skins - the most flavourful part, don’t forget - become irresistibly wrinkled and intensified. Yet, a gentle press with a fork causes their fluffy innards to burst forth. Consider them like a jacket spud with more surface area; you’ll swipe every last tatter of salty skin from the bowl. Serve tossed with olive oil, salt and rosemary for a truly spiritual experience, or try them with the soy sauce butter from my second book, BBQ Days, BBQ Nights. Apologies for the double book plug - both were particularly relevant this week! I’m serving them here with a dressing inspired by the original Spanish pintxos, gilda. Salty, briny, spicy. It’s easy to see why we love them so. I will encourage you to smoosh the potatoes, mashing the olive oil into the flesh in yellow-green puddles, muddling it into the briny rubble. *There’s also an indoor method, don’t freak out.
Grilled New Potatoes with Gilda Dressing 1kg of new potatoes, washed if dirty but not peeled Cook the potatoes in a pan of boiling salted water until you can *just* get a knife into them - around 10 minutes. Drain the potatoes, allow to steam dry for a few minutes, then toss with a small splash of neutral oil. Grill the potatoes, turning often, until browned on all sides and tender through - 25-30 minutes. If using a griddle pan, turn the heat up to medium and cook in the same way, turning regularly. Make the dressing by combining the garlic clove, anchovies, lemon juice, pickled chillies, olives and extra virgin olive oil. Combine with the potatoes while still warm.
SUPERSIZE ME! This week we’re talking grilling szn. I share my tips to ensure you’re ready, tell you the easiest, BEST way to clean your barbecue and share an incredibly moreish seasoning (and outstanding nugget in its own right) for those grilled potatoes. Until next time, Flavour Fans x
You’re currently a free subscriber to FLAVOUR NUGGETS. For the full experience, upgrade your subscription.
|
Tuesday, April 22, 2025
Flavour nugget #25: the best way to cook new potatoes
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment