There are plenty of delicious things to be done with a new potato. If you haven’t tried forking them yet, you must – cooked new potatoes are squished with a fork (or use your hand) to flatten them, then cooked in a hot pan until golden and crispy-edged. The quick lemony vinaigrette elevates them to a whole new level that’s perfect for summer supping. This is what I would make if I lived in a French farmhouse or Italian villa, and serve them outside on one of those long rustic tables that instantly make you think of Martha Stewart or Pinterest. With plenty of wine, natch.
Either that or I’d serve them for dinner with pan-fried fish and sliced cucumbers on the living room floor to a little boy who needs a bath after cleaning up his Lego and picking up his socks.