Directions
- 1Take off both ends of the new potatoes.
- 2Turn the potatoes with a turning knife down the sides until you've got seven equal sides, or use a peeler.
- 3Add an equal amount of chicken stock and water to the pan.
- 4Add some crushed garlic and a little bit of butter to the pan.
- 5Lay over your cartouche and simmer it very gently.
- 6Cook the potatoes for around about 20 minutes on a very low simmer.
- 7Towards the end of the cooking process, remove the cartouche so the liquid can reduce to a glaze.
- 8When the potatoes are cooked, remove them from the pot.
- 9Pass off the liquid and start to reduce it again.
- 10Once you've got the perfect consistency, add the potatoes back in.
- 11Add some chives and some seasoning.
- 12Serve with a piece of beautiful steamed fish.
Ingredients
- new potatoes
- equal amount chicken stock
- equal amount water
- crushed garlic
- a little bit butter
- chives
- seasoning
Equipment
turning knifepeelerpancartouchepot
Tips
- To turn a potato, take off both ends and then use a turning knife down the sides until you've got seven equal sides.
- If you don't want to turn the potatoes, you can also just use a peeler.
- Serve with a piece of beautiful steamed fish.
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