New potatoes with cornichons & cream

New potatoes with cornichons & cream

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Prep: 5 mins Cook: 25 mins


Serves 6
A rich side dish, perfect served alongside fish at your next dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal235
  • fat18g
  • saturates10g
  • carbs14g
  • sugars2g
  • fibre1g
  • protein5g
  • salt0.31g
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  • 500g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 500ml chicken stock
  • 200ml double cream
  • 2 tbsp cornichons, sliced
  • small handful parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Cook the potatoes in boiling salted water until tender. Drain and allow to cool on a tray (not under running water.) When cool enough to handle, cut in half or quarters, depending on size.

  2. In a saucepan, reduce the chicken stock by two-thirds. Pour in the double cream and reduce by half. Add the cornichons, parsley and some salt if needed, then add the potatoes. Coat the potatoes in the sauce and serve in a bowl.

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