Without doubt they are the most delicious of the gourmet potatoes with their waxy texture and earthy, nutty flavour.
They are at their best shortly after harvest which is why buying local produce is so important. They have not had to travel.
Even better, of course, is to dig them fresh from your garden.
Top quality potatoes are grown in both Kakanui and Sawyers Bay and are available from the Otago Farmers Market. I think they are the very best the season and the region has to offer. Freshly harvested tiny Jersey Bennes are special, so serve them very simply.
Wash off the soil and steam or boil the potatoes until tender (don't overcook).
Steaming the potatoes helps to keep them dry inside.
Toss them with a little butter or a good oil (I often use avocado oil flavoured with basil) and sprinkle with a little chopped parsley.
These waxy, creamy potatoes are also superb in a salad, but many potato salads are dressed in a cloggy mayonnaise. This one, however, is light and fresh with a delicate lemony dressing.
Saffron-spiced potato salad
5-6 strands of saffron
2 Tbsp lemon juice (see preparing saffron)
1kg Jersey bennes or other waxy potatoes
¼ cup extra virgin olive oil or avocado oil
1 Tbsp white wine
¾ tsp salt
40g whole, unskinned almonds, toasted, chopped
¼ cup finely chopped chives or spring onions
2 Tbsp finely chopped flat leaf parsleyWash the potatoes and scrape if desired. Place the potatoes in a sieve, colander or steamer and set this over a saucepan of boiling water.
Cover tightly with the lid or aluminium foil.
Steam over medium high heat until tender. Test with a fine skewer or the point of a sharp knife.
There should be no resistance.
While the potatoes are cooking, complete the dressing.
Place the oil, white wine and salt in a small screw top jar, add the saffron/lemon juice mixture and shake well to mix.
When the potatoes are tender, drain well and peel if desired. Tip into a salad bowl.
While they are still hot drizzle the dressing over the potatoes and toss gently to mix. Continue to toss gently from time to time until all the dressing is absorbed. Refrigerate until required. Allow time for the potatoes to come to room temperature before serving. Sprinkle with almonds, chives or spring onions and parsley.
Tips
• Really new potatoes do not need peeling. Their flaky skins rub off easily, often by just rubbing them in your hands or using a small sharp knife to scrape off the papery skin.
• When selecting potatoes for this dish, choose ones that are about the same size to ensure they cook in about the same time. Bigger potatoes may need to be halved or quartered once cooked.
• Adding the dressing to still-warm potatoes encourages them to absorb it.
• When using saffron remember that less is more. It should intensify but not overwhelm the flavour.
• This salad can be made several hours ahead and refrigerated until required.
Preparing saffron
Saffron, judiciously used, will enhance this vibrant and colourful salad. Too much saffron and the potatoes turn bright orange and the taste is slightly bitter. Aim for a gorgeous golden glow.
Saffron threads need to be activated before use.
Place the threads in a small shallow bowl and crush with the back of a teaspoon. Add the lemon juice, cover with cling film and heat in the microwave on high for about 30 seconds until the lemon juice is hot. Leave covered to steep for 10 minutes.
Serves 4-6 as an accompaniment.
Delicious with the Christmas turkey and barbecued meats, fish and chicken.
Spicy soy-roasted nutsThese are zingy and packed with flavour - a slightly sweet, salty spiciness, pretty well impossible to resist.
They make a great nibble with drinks.
It is important to roast the nuts for about 10 minutes before combining with the soy sauce, sugar and spice.
The hot nuts absorb this and are not likely to burn in any excess soy sauce left on the tray.
300g mixed shelled nuts (unskinned almonds, hazelnuts, Brazil nuts) 2 Tbsp soy sauce (I use Kikkoman) 1 tsp raw sugar1 tsp sweet smoked paprika or your favourite curry powderLine the base of a lipped baking tray with non-stick baking paper.
Spread the nuts on the baking paper and bake in an oven heated to 170degC for 10 minutes, tossing them occasionally.
Combine the soy sauce, sugar and either the paprika or curry powder in a medium-size bowl and mix well.
Remove the tray from the oven and tip the hot nuts into the bowl, tossing until the nuts are well coated.
Return the nuts to the paper-lined baking tray, spreading them out well.
Continue to bake for up to 8 minutes until they are dry, tossing every minute or two. They burn very easily.
Remove the tray from the oven and leave the nuts to cool on the tray.
Store in an airtight jar until required.
They will keep for several weeks.
