Did you see it? The sun? It came out briefly this week reminding us that spring is on it’s way and after that summer, yay! Think barbecues, garden parties, salads and a crop of gorgeous new potatoes. But alas, we’re still in winter and unless you’re in some part of the UK with it’s own permanent summer climate, most of those aren’t at the top of anyone’s to do list. However, don’t be too dismayed, the new potatoes we can sort out… well Tesco can!
Take a stroll down the veggie aisle this week and you’ll find the spunta variety of new potatoes lurking. Tesco have started to import these soft yellow beauties from sunny Cyprus, grown using traditional methods by small family farms and harvested by hand from the mineral rich soil giving them a distinctive cream yet earthy taste.
These versatile new potatoes are available in Tesco for a limited time, between mid-December and the end of March, meaning you can keep that summer taste going throughout the dark winter months. And what’s more, they don’t even need to be peeled, so preparation is minimal; just give them a quick wash and they’re ready to go, whether you’re boiling or steaming, roasting or even baking them, they are just so easy.
Available either loose so you can pick your own or pre-packed in 750g, you’ll find these alongside everyday favourites and some of the more interesting varieties Tesco stock. You might not wade through the pure carbohydrate heaven of the 4,000 or more varieties registered with the International Potato Center (yes, there is such a place), but these will add to your potato experience.
AIthough I prefer nothing more than a perfectly boiled new potato with a generous knob of melting butter, a roasted new potato is a thing of joy; crunchy, crispy and fluffy on the inside. And while the perfect roastie, either big or small, is truly delicious and shouldn’t really be messed with, there are a few tweaks that add to the taste, including spice.
Spice rubs and mixes come in all guises and you can grab a packet or tub with the weekly shop, but I can probably guarantee that if you’re a herb and spice hoarder like me (seriously how many jars of oregano does one household need?), you’re bound to have something lurking in the back of the cupboard to add a little winter warmth to your sunny Cypriot New Potatoes. These have a bit of a curry/chilli kick and the latest spice that everyone is raving about, turmeric; but I reckon you could easily give them a Moroccan twist with cinnamon, cumin, ginger and a little cayenne pepper. Either way, serve them up with lamb steak or a roasted salmon fillet and green beans, or just a cooling sour cream and chive dip to dunk them in, and enjoy!
- 750g Cypriot New Potatoes, quartered
- 1 tsp Garam Marsala
- ½ tsp Ground Turmeric
- ¼ tsp Chilli Powder
- 1 Clove Garlic, crushed
- 1 tsp Rapeseed Oil
- Pre-heat the oven to 220C and a roasting tray with 1 tsp of Rapeseed Oil.
- Wash the Cypriot New Potatoes and parboil for 5 mins until tender.
- Drain the potatoes and add into a large mixing bowl.
- Add the Garam Masala, ground turmeric, chilli powder and crushed garli, then toss or shake the bowl so that the potatoes are coated in the spice mix.
- Add a 1 tsp of Rapeseed Oil and toss the potatoes again.
- Put the potatoes into the pre-heated roasting tray and cook for 25 minutes.
- Serve with a cooling sour cream dip.
Click image to Pin the recipe…
Disclosure: This post was sponsored by Tesco Cypriot New Potatoes, and as always the opinions are my own. Cypriot New Potatoes are available in Tesco supermarkets and online from mid-December until the end of March.