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Peter Gordon’s minted baby potatoes, peas and creme fraiche
Delicious warm, even better at room temperature. If you can find jersey royals, they are ideal
If you’re lucky enough to be able to source jersey royal potatoes, then these are ideal here; otherwise, use a good, small potato as I have done. When I was growing up in Whanganui, New Zealand, we would head off once a year with Dad and dig up what we called “pig potatoes”, which I think were named after the creatures that would eat the potatoes that hadn’t been harvested by machine – if we didn’t get to them first! Serve this warm or at room temperature.
For 8 as a side dish
baby potatoes 750g, skins scrubbed if dirty
peas 250g, fresh or frozen (if using fresh in the pod, you’ll need just over 500g)
shallots 8, or 2 banana shallots, thinly sliced
vegetable oil 1 tbsp
creme fraiche 200g
mint leaves 40 (1 loose handful), shredded
