Potato Recipes

Issued by the Potato Marketing Board, 3d

New Potatoes

Since the merit of new potatoes lies in their flavour, they are most delicious when served in as simple a form as possible. New potatoes, because of their waxy nature, are particularly good for potato chips and potato salads. Salt added to the water in which new potatoes are being scraped makes the skin come off more easily. Hot water greatly facilitates the removal of the skin.

New Potatoes in Mint

  • New potatoes
  • Salt and pepper
  • Pinch of sugar
  • Few fresh mint leaves
  • Butter

Boil new potatoes, making certain that the water is not bubbling too hard. This, of course, should be a precaution taken with boiled potatoes always, since too rapidly boiling water causes the outside to break and wear away. Add salt to the water early in cooking process.
For new potatoes a pinch of sugar and a very few mint leaves added to the cooking water greatly improves the flavour. When the potatoes are done, drain and dry well over a low heat for a few minutes. Add a few more fresh mint leaves, dot with butter and serve immediately.

New Potatoes with Parsley

  • 1 dozen potatoes
  • 2 tablespoons butter
  • ½ lemon
  • 3 tablespoons finely chopped parsley
  • Salt and pepper

Boil new potatoes as for New Potatoes in Mint, drain and dry well. To the potatoes, add butter, lemon juice, and finely chopped parsley. Toss the potatoes in this mixture until they are well coated, and serve immediately.

New Potatoes in White Sauce

  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ pint milk
  • Seasoning
  • Very finely chopped onion or parsley

Boil new potatoes as for New Potatoes in Mint. Drain and dry well. Prepare the white sauce by melting the butter in a saucepan ; remove the pan from the heat and blend the flour into the fat. Then add milk and stir continuously over heat until it thickens. Season the sauce with salt and pepper, a few grains of cayenne or about half a teaspoon of very finely chopped onion or parsley. Put the potatoes in a hot serving dish, pour the sauce over the potatoes, garnish with parsley and serve immediately.

New Potato Hot Pot

This recipe lends itself well to using the very small potatoes.
Parboil the whole small potatoes. Skin and then place the potatoes, small pieces of ham and small skinned tomatoes in a hot pot. Season well, add stock or milk, cover and cook in a moderate oven for about 30 minutes.

Curried New Potatoes

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon curry powder
  • Seasonings
  • 1 small onion

Boil new potatoes as for New Potatoes in Mint. The smaller potatoes lend themselves particularly well to this recipe. If the potatoes are larger, cut them into smaller pieces.
Prepare the curry sauce as follows:
fry a small chopped onion in butter till just beginning to brown. Add curry powder, flour, salt and pepper. Stir all well together, add half a pint of stock or stock and milk. Stir well until the sauce boils. Add any further seasonings, such as peppercorns, lemon, apple, raisins or sultanas according to taste.
Allow the sauce to simmer for about 20 minutes. Put in the potatoes and allow to heat for 10 minutes. Serve very hot, with rice if desired.
This recipe may be used with old potatoes.