PotatoesAlison Lambert


PotatoesAlison Lambert

Nigel from Brydone is back and we are blessed with the first of the season’s potatoes…..

1 kg new season potatoes, washed well
Pinch salt
2 handfuls fresh mint
1 Tbsp redwine vinegar
1-2 Tbsp sugar
2 Tbsp olive oil


Put the potatoes into a suitable size pot and cover with cold water, add the salt and bring to the boil. Reduce the heat to a gentle simmer and cook until the potatoes are tender (20 minutes), drain and return to pot.

Meanwhile remove stalks from the mint and place the leaves into a mortar and pestle add a pinch of sugar and mash until you get a coarse paste, or alternately chop by hand until you get the same results. Add the red wine vinegar, pinch of salt and oil. Taste, you will more than likely have to get the balance of sweet/minty and vinegar right, adjust as necessary.

Pour the mint sauce over your potatoes and toss gently. Serve at once!