My Easter Potatoes

With a spicy mint sauce and roasted asparagus

This weekend’s newsletter is about the potatoes for your Easter table. As much as I love - and I do truly love - a simple bowl of buttery, boiled new potatoes, this is one of the other ways I like to make them, particularly when I know some guests aren’t going to be eating as much lamb or fish.

New potatoes are parboiled, gently crushed, and then pan-fried until they crisp. From there, they are folded through a tangle of greens - the sort that feel inseparable from spring and Easter lunch.

I serve it with my own version of mint sauce, which is more herbaceous, a little spicy, sweet and sharp. It works just as well on these potatoes and greens as it does on lamb.

Recipe below.