Welcome To Neto Potatoes

Dominion, Volume 29, Issue 256, 25 July 1936, Page 21

Welcome To Neto Potatoes

In whatever way you prefer to cook your new potato, here arc a few hints for adorning it when it is ready.

The simplest, of course, is to roll it ■ in a little butter and sprinkle over with either finely-chopped parsley or rather less finely-chopped fresh mint. A very slight variation is to mix together some melted butter and lemon juice, roll tiie. potatoes first in that and then in finelychopped parsley. A squeeze of lemon can often be useful, too, in helping new potatoes to keep their colour. Blanquettc. This is a dish in itself. Scrape and boil the new potatoes (all the same size), and while they are cooking make a white sauce with a tablespoon of butter, the same of flour and enough milk or white stock to moisten. At the same time fry lightly a few sliced mushrooms in butter. When the vegetables are done drain them well of water and butter and heat them through in the sauce. Just before serving stir in a yolk of egg beaten up in a little lemon juice, and a. nice sprinkling of parsley. A La Creme. Slice some cooked new potatoes, and then warm them through in a nicely flavoured Bechamel sauce. Pour this mixture into a shallow fireproof dish and brown quickly in the oven. If you like, the browning may be omitted and the potatoes and sauce just poured into the serving dish and sprinkled rather lavishly with chopped parsley. Potato Devil. Jluhe a sauce by melting a couple of tablespooni'uls of butter in a fryingpan, adding a teaspoonful of made mustard (English or French as you prefer), a tablespoonful of vinegar, salt 1

and a touch of cayenne, and cook it for three or four minutes. xVdd your cooked and well-drained potatoes, beating, up-with the sauce two well-beaten eggyolks. It should be served at once. Fried. To cut up new potatoes and’fry them is a habit by no means to be coin-’ mended. But this curious fashion from the Continent may be amusing. Choose small new potatoes, wash them and wipe them carefully, but on no account peel them. Now fry them, skins and all, in deep fat, and serve them' with a sprinkling of salt. Rissoles. Particularly good with roast chicken. Scrape and parboil your small new potatoes, drain them, and put them into a saucepan with some butter and let them get golden all over, shaking the pan now and again. Sprinkle on serving with chopped parsley or mint, Another way Is to omit the parboiling and let them cook very slowly in butter (all the potatoes must touch the bottom of the pan and have room to roll over), and when they are golden sprinkle them with a little salt and Serve. Salad. But how delicious they are in a salad; no old potato could ever possibly taste as nice! Boil them in their skins, peel them when they have cooled, and cut them into rings. Rub your salad bowl with a cut onion or, better still, a cut clove of garlic, dress the potatoes either with an ordinary .French dressing (one-part vinegar and two-parts olive oil, with salt and pepper). mix well and sprinkle with chopped parsley; or dress them with mayonnaise sauce diluted with a little cream, also adding the sprinkling of parsley.