Nigel Slater’s new potatoes, ham and crème fraîche recipe

Comforting spuds meet posh sliced ham and cooling cream

Put a saucepan of water on to boil and find a colander or steamer basket that will sit comfortably over the water. Wipe or rinse 600g of new potatoes under running water, then put them in the steamer basket and cook over the boiling water for 20 minutes or until tender. Test them regularly with the point of skewer.

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Source: theguardian
Nigel Slater’s new potatoes, ham and crème fraîche recipe