Other than bringing them slowly to the simmer from cold..............

[tim]

....what is the secret for preventing new pots bursting? They are SO dry this year.

Equally, how do they survive, let alone produce, in soil like this?? I fear for my fork when digging.

[tim]

[Curryandchips]

I always concluded (probably wrongly), that it was floury potatoes that burst, whereas waxy ones kept their shape.

The only upside to this drought, is that the flavour of the potatoes seems so intense ...

[moonbells]

Steam them with a sprig of mint laid across the top!

Works well, they seem to taste better, and they keep more of their vitamins.

Potatoes don't fall nearly as badly, but do take longer than boiling them. But you can cheat and steam lots of things at once on one hob rather than using several hobs, so it offsets the energy used in keeping a pan on for longer.

moonbells

[tim]

Right!

Mint? I know that it's the fashion, but can you really taste the new pots underneath??

[beejay]

I have found that cooking them in the microwave is a good alternative. In a bowl with a little water & covered.

[supersprout]

steamer. the big ones will burst, but the small and medium sized won't.
agree with tim about the mint, I have rammed mint into the steamer and still can't taste it on the spuds, is it the wrong kind of mint ???

[tim]

Picture?

But I've gone off mint in an effort to enjoy the flavour of the newies.

M'wave - will try. When there are only 2 of us!

[beejay]

Just remembered, if you do them in the microwave you should stab any that are whole or they will burst!

[tim]

Oh!

[Curryandchips]

Cooking for one tonight, on the fly, so decided to say sod to the cholesterol for a change. Shallow fried the leftover boiled new pots from yesterday, thinly sliced, with an onion. Sadly no sausages, so it was a burger ...

Topped off with a dollop of Emma's rhubarb chutney, :)

Just thought I would share that ...  ;D

[Emagggie]

Oooh yum,Curry.
I had thought the same about not tasting the mint when spuds are done in the steamer and thought I might put mint in the steaming water instead of laying it on the pots. (not tonight,comfort food called for by the workers,jacket spuds etc.) Will try tomorrow.

[Hot_Potato]

A quick trick I learned from my Mum.....cook the new potatoes by whatever method suits you best - drain them, add a little butter to pan (if you want) then stir into the pan a teaspoon (or more) of mint sauce or jelly, give a gentle shake/twirl and all your potatoes are coated with lovely mint.....I just love the potatoes done like that and you definitely taste the mint!

absolutely gorgeous  :P

[Mrs Ava]

We have scoffed our first jar of chuts Curry, tis so good!

[Mothy]

Tim, I know what you mean regarding using mint with new pots....just love the early earthy taste by itself...with maybe a thingy of butter??

[tim]

Like Wyke Farm butter!

[Trixiebelle]

Roast 'Em!

Cut in half, boil for about 3 minutes. Drain, whack them in an oven-proof dish, slather with olive oil, fresh herbs (rosemary and parsley) cracked black pepper and a smattering of sea-salt (and garlic cloves to taste) and roast until tender.

An alternative recipe is to do the same with new potatoes, beetroot, baby parsnips, carrots, leeks and turnips: Stick them all in the same oven-proof dish and roast - adding red wine and a coating of fresh mozarella cheese towards the end of cooking

[supersprout]

Agree with trixie tim, ideal for roasties! Your pic looks like the roasties when they've been briefly boiled, and hurled around in the pan to maximise fat absorbing properties of the surface area - schluppety schlupp! :)

[tim]

See my Mash thread - didn't want roasties (but thanks) or mash - just nice waxy new potatoes. So cross!!

Oh, well - there's always next year - with rain - & blight??

[Svea]

i have no trouble at all with my waxy varieties - and my soil loooks just as dry as yours.
what varieties are you growing?

we had arran pilot and nicola and none were splitting

just bad luck? or, as curry said, are you using floury ones?