Chef Jack Stein has prepared a host of potato recipes to celebrate the arrival of Cornish new potatoes, available across the UK from June until August.
"The very early crops of Cornish potatoes are so sweet and have a slight salinity because they are grown very close to the sea. You almost don't need to season these potatoes. All the flavour is just under the skin so you get a lovely earthy flavour and the essence of the best parts of the potato in one hit," says Jack Stein, Executive Chef of the Rick Stein Restaurant Group.
"Growing up in Cornwall, I am passionate about its produce and it seems ridiculous to say it now but I remember when my parents Rick and Jill opened their first restaurant in the 80s, they had no choice but to use seasonal produce because there simply was nothing else.
"Now we do have an enormous amount of choice in the ingredients we can use, but it's so important not to miss out on the wonderful flavours of truly seasonal produce available in the UK."
Here's a very tasty seaside-inspired dish from Jack Stein, Roasted Cornish new potatoes with seaweed salt and malt vinegar. More recipes are available on the Seasonal Spuds website.
"Seaweed salt is a great new ingredient being produced here in Cornwall. It is essentially a mixture of dried seaweed and salt. If you cannot find it you can use Nori seaweed which can be found in most supermarkets and grind this in to some coarse sea salt. I really like the idea of elevating the Cornish new potato to something different. Here we are playing with the flavour of fish and chips. The seaweed salt gives a taste of the sea and the vinegar creates the well-known flavour combination in your mouth!"
By Jack Stein for Seasonal Spuds
750g Cornish new potatoes
20g sea salt
50ml vegetable oil
10g Cornish seaweed salt
40g malt vinegar
Preheat a fan assisted oven to 200°C (fan 180°C). Place a roasting tin in the oven and let it get hot.
Meanwhile, give the potatoes a wash and simmer in a large pan of salted water for 10 minutes until they're almost cooked through. Drain and allow them to cool slightly.
Remove the roasting tin from the oven and add the oil. Place back into the oven for a few minutes until it's good and hot. Add the cooled parboiled potatoes to the roasting tin and toss them carefully in the hot oil. Add the seaweed salt and cook for 20-30 minutes until golden brown.
Take out of the oven and splash with the malt vinegar. These are perfect served with a bit of white fish like cod.