Keep reading for 15 simple dinner recipes that start with potatoes. Get recipes, tips and NYT special offers delivered straight to your inbox. Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water.
Combine Olive oil, dill, zest, lemon juice and capers in a bowl and season with salt and pepper. ( Log Out / Subscribe now for full access. New potato and pea presse with herb dressing, Grilled sardines with garlic roasted Jersey Royals and salsa verde, Chargrilled chilli chicken breast with Jersey Royals and romesco cakes, Warm Jersey Royals salad, spring onions and aioli, Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing, Smoked haddock, poached eggs and crushed potatoes, Potatoes with spiced sugo, curds and fried eggs, Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs, New potatoes with bacon, samphire and broad beans, Maple syrup-glazed new potato salad with crispy pancetta and squid, Cheesy chard stem gratin served with mustard-dressed chard greens, Hot smoked salmon potato salad with asparagus and horseradish dressing, Quick-pickled potato salad with capers, olives and artichokes, Roast Jersey Royals with glazed pear, Roquefort cheese and walnut salad, Warm salad of Jersey Royals with goat's cheese, pine nuts and fresh figs, Jersey Royals with onions, milk skin and lovage, Braised turbot with smoked roe, Jersey Royals and estuary greens, Jersey Royals with asparagus, rhubarb and buttermilk, Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad, Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad, Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers, Baby spinach and new potato salad with melted Gorgonzola, Warm salad of royal kidney potatoes with crisp pancetta, soft poached duck egg and avocado, Sour rye soup with tongue, potatoes, dill and horseradish, Beef with courgettes, Jersey Royals and Old Winchester cheese, Jersey Royals with crispy eggs, dashi and hen of the woods, Halibut with mussels, potatoes and lettuce, Haddock, broad beans and smoked haddock potatoes, Hake with mussels, potatoes and light curry velouté, Mini baked potatoes with sour cream, chive and bacon, Asparagus, egg and potato salad with tarragon vinaigrette, Sea bass, red mullet and mussels with bouillabaisse sauce, Wild garlic, new potato and black onion seed soup with marinated feta, Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes, Hot lapsang souchong smoked salmon, new potatoes and spring green salad, Provençal potato salad with truffle oil and edible flowers, Black olive tapenade, orange and chicken tray bake, Pan-roasted salmon steaks with lime and coriander mayonnaise and warm crushed potatoes, Grilled mackerel with beetroot and new potato salad, Grilled sardines on toasted focaccia bread, Jersey Royal potato and chocolate pastries, Confit salmon with crushed horseradish Jersey Royal new potatoes, Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce, Apricot and mustard-glazed ham with smashed roast potatoes, Octopus with baby potatoes, pimentón and olive oil, Seaweed butter-baked cod with pea and lettuce fricassee, potatoes and mint hollandaise, Pickled herring, potato and curried mayonnaise crispbread, Slow-cooked lamb shoulder with Stichelton potatoes, rosemary carrots and a brioche crumb, Chargrilled lamb leg steak with warm potato and red pepper salad, Barbecued bavette steak with green sauce, IPA-braised onions and barbecued potatoes, Grilled rack of lamb with crushed Jersey Royals and anchovy butter, Herb-stuffed pork loin with spring greens and Jersey Royals, Wild halibut with morels, wild garlic and Jersey Royals, Salmon with braised lettuce, potatoes, samphire and king crab, Pan-roasted salmon with new potatoes, baby leaf salad, avocado and tomato salsa, Rotisserie harissa lamb leg with mint and date sauce and roast potato salad, Organic salmon with English peas and chorizo, Roasted Saddleback pork chop with black pudding and new potatoes, Soft lovage-crusted brill with new potatoes, Pan-roast fillets of Dover sole with crab-crushed Jersey Royals and sauce grenoble, Warm salad of lobster with black truffle oil, Rabbit with spring vegetables, pea shoots and tarragon, Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes, Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus, Whole roasted chicken with herby potato salad, Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon, Roast leg of lamb with honeycomb and minted Jersey Royals, Pan-fried red mullet with baby spinach salad and crushed Caesar new potatoes, Duck breast with passion fruit sauce and crushed new potatoes, Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce, Hot smoked salmon potato salad with horseradish dressing, Join our Great British Chefs Cookbook Club. Place a few sardines on the bottom of a plate or bowl and top with an abundance of shaved vegetables like fennel or radish and assertively dressed, preferably peppery greens, a handful of crushed olives or capers and a halved jammy egg. © Copyright Brunswick Seafood, 2020. Place peeled turnips in a pot of salted water to cover. Transfer the mix to a large serving platter.
To give you a sense of how much to use, I often douse them in my choice of acid, almost as if I were treating them like escabeche. 3.
First, I want you to know what you’re getting into. The recipe here was originally published in my second cookbook, “Nothing Fancy,” but it felt right to excerpt it now given that it’s made from very basic ingredients and is one of my favorite ways to eat, and introduce others to, the magic of sardines. https://www.nytimes.com/2020/04/14/dining/sardines-recipes-coronavirus.html Nothing says spring like the first sightings of new potatoes in supermarkets and greengrocers. Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. 30 minutes.
Top with sardines, raw onions tossed with lemon juice … Eat open-faced, or top with another piece of bread for a sandwich. Potatoes can be boiled up to 1 week ahead, wrapped tightly, and kept in the refrigerator.
In fact, I like it! We make no secret of our love for small, oily fish like anchovies and
Apples With Honey and Crushed Walnuts ... Alison Roman. https://cooking.nytimes.com/recipes/1019209-perfect-hash-browns Crushed baby potatoes with sardines, celery and dill. Add the crushed potatoes and celery and toss to coat.
( Log Out / Download Recipe Here >> Crushed Baby Potatoes with Celery, Dill & Capers, [email protected](02) 6945 4144Riverside Drive, Jugiong NSW 2726Open Daily 8am-4pm Closed Tuesdays, © Copyright 2020 Long Track Pantry Pty Ltd, Crushed Baby Potatoes with Celery, Dill & Capers, This dish is going to be summer favourite for casual dining and entertaining this season in our household –. 30 minutes. Top with parsley leaves, chives and extra dill. Serve with sardines or anchovies alongside or scattered over the top, if desired. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Bring salad to room temperature to serve.
Finish with another good squeeze of lemon or splash of vinegar (or raisins soaked in vinegar, if you are a raisin person), and a handful of chopped parsley or chives. Or consider eating them with mayonnaise, aioli, softened butter or jammy eggs.
Spread a smear of softened butter or aioli on thick-cut bread, toast or crackers. I gently crushed the eggs in the salad with a fork and paired it with a grilled whole lemon chicken. Our roots run deep. Transfer the mix to a large serving platter.
NYT Cooking is a subscription service of The New York Times. But if you find yourself among the seafood-flavor averse, you might not ever love sardines, not even now. Crispy Potato Kugel Alison Roman. Black-and-White Sundae Bar Alison Roman.
Combine Olive oil, dill, zest, lemon juice and capers in a bowl and season with salt and pepper. ( Log Out / Subscribe now for full access. New potato and pea presse with herb dressing, Grilled sardines with garlic roasted Jersey Royals and salsa verde, Chargrilled chilli chicken breast with Jersey Royals and romesco cakes, Warm Jersey Royals salad, spring onions and aioli, Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing, Smoked haddock, poached eggs and crushed potatoes, Potatoes with spiced sugo, curds and fried eggs, Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs, New potatoes with bacon, samphire and broad beans, Maple syrup-glazed new potato salad with crispy pancetta and squid, Cheesy chard stem gratin served with mustard-dressed chard greens, Hot smoked salmon potato salad with asparagus and horseradish dressing, Quick-pickled potato salad with capers, olives and artichokes, Roast Jersey Royals with glazed pear, Roquefort cheese and walnut salad, Warm salad of Jersey Royals with goat's cheese, pine nuts and fresh figs, Jersey Royals with onions, milk skin and lovage, Braised turbot with smoked roe, Jersey Royals and estuary greens, Jersey Royals with asparagus, rhubarb and buttermilk, Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad, Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad, Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers, Baby spinach and new potato salad with melted Gorgonzola, Warm salad of royal kidney potatoes with crisp pancetta, soft poached duck egg and avocado, Sour rye soup with tongue, potatoes, dill and horseradish, Beef with courgettes, Jersey Royals and Old Winchester cheese, Jersey Royals with crispy eggs, dashi and hen of the woods, Halibut with mussels, potatoes and lettuce, Haddock, broad beans and smoked haddock potatoes, Hake with mussels, potatoes and light curry velouté, Mini baked potatoes with sour cream, chive and bacon, Asparagus, egg and potato salad with tarragon vinaigrette, Sea bass, red mullet and mussels with bouillabaisse sauce, Wild garlic, new potato and black onion seed soup with marinated feta, Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes, Hot lapsang souchong smoked salmon, new potatoes and spring green salad, Provençal potato salad with truffle oil and edible flowers, Black olive tapenade, orange and chicken tray bake, Pan-roasted salmon steaks with lime and coriander mayonnaise and warm crushed potatoes, Grilled mackerel with beetroot and new potato salad, Grilled sardines on toasted focaccia bread, Jersey Royal potato and chocolate pastries, Confit salmon with crushed horseradish Jersey Royal new potatoes, Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce, Apricot and mustard-glazed ham with smashed roast potatoes, Octopus with baby potatoes, pimentón and olive oil, Seaweed butter-baked cod with pea and lettuce fricassee, potatoes and mint hollandaise, Pickled herring, potato and curried mayonnaise crispbread, Slow-cooked lamb shoulder with Stichelton potatoes, rosemary carrots and a brioche crumb, Chargrilled lamb leg steak with warm potato and red pepper salad, Barbecued bavette steak with green sauce, IPA-braised onions and barbecued potatoes, Grilled rack of lamb with crushed Jersey Royals and anchovy butter, Herb-stuffed pork loin with spring greens and Jersey Royals, Wild halibut with morels, wild garlic and Jersey Royals, Salmon with braised lettuce, potatoes, samphire and king crab, Pan-roasted salmon with new potatoes, baby leaf salad, avocado and tomato salsa, Rotisserie harissa lamb leg with mint and date sauce and roast potato salad, Organic salmon with English peas and chorizo, Roasted Saddleback pork chop with black pudding and new potatoes, Soft lovage-crusted brill with new potatoes, Pan-roast fillets of Dover sole with crab-crushed Jersey Royals and sauce grenoble, Warm salad of lobster with black truffle oil, Rabbit with spring vegetables, pea shoots and tarragon, Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes, Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus, Whole roasted chicken with herby potato salad, Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon, Roast leg of lamb with honeycomb and minted Jersey Royals, Pan-fried red mullet with baby spinach salad and crushed Caesar new potatoes, Duck breast with passion fruit sauce and crushed new potatoes, Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce, Hot smoked salmon potato salad with horseradish dressing, Join our Great British Chefs Cookbook Club. Place a few sardines on the bottom of a plate or bowl and top with an abundance of shaved vegetables like fennel or radish and assertively dressed, preferably peppery greens, a handful of crushed olives or capers and a halved jammy egg. © Copyright Brunswick Seafood, 2020. Place peeled turnips in a pot of salted water to cover. Transfer the mix to a large serving platter.
To give you a sense of how much to use, I often douse them in my choice of acid, almost as if I were treating them like escabeche. 3.
First, I want you to know what you’re getting into. The recipe here was originally published in my second cookbook, “Nothing Fancy,” but it felt right to excerpt it now given that it’s made from very basic ingredients and is one of my favorite ways to eat, and introduce others to, the magic of sardines. https://www.nytimes.com/2020/04/14/dining/sardines-recipes-coronavirus.html Nothing says spring like the first sightings of new potatoes in supermarkets and greengrocers. Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. 30 minutes.
Top with sardines, raw onions tossed with lemon juice … Eat open-faced, or top with another piece of bread for a sandwich. Potatoes can be boiled up to 1 week ahead, wrapped tightly, and kept in the refrigerator.
In fact, I like it! We make no secret of our love for small, oily fish like anchovies and
Apples With Honey and Crushed Walnuts ... Alison Roman. https://cooking.nytimes.com/recipes/1019209-perfect-hash-browns Crushed baby potatoes with sardines, celery and dill. Add the crushed potatoes and celery and toss to coat.
( Log Out / Download Recipe Here >> Crushed Baby Potatoes with Celery, Dill & Capers, [email protected](02) 6945 4144Riverside Drive, Jugiong NSW 2726Open Daily 8am-4pm Closed Tuesdays, © Copyright 2020 Long Track Pantry Pty Ltd, Crushed Baby Potatoes with Celery, Dill & Capers, This dish is going to be summer favourite for casual dining and entertaining this season in our household –. 30 minutes. Top with parsley leaves, chives and extra dill. Serve with sardines or anchovies alongside or scattered over the top, if desired. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Bring salad to room temperature to serve.
Finish with another good squeeze of lemon or splash of vinegar (or raisins soaked in vinegar, if you are a raisin person), and a handful of chopped parsley or chives. Or consider eating them with mayonnaise, aioli, softened butter or jammy eggs.
Spread a smear of softened butter or aioli on thick-cut bread, toast or crackers. I gently crushed the eggs in the salad with a fork and paired it with a grilled whole lemon chicken. Our roots run deep. Transfer the mix to a large serving platter.
NYT Cooking is a subscription service of The New York Times. But if you find yourself among the seafood-flavor averse, you might not ever love sardines, not even now. Crispy Potato Kugel Alison Roman. Black-and-White Sundae Bar Alison Roman.