- 500g new potato
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…
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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.
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.