New potatoes with cornichons & cream
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New potatoes with cornichons & cream

By Stephen Terry

A rich side dish, perfect served alongside fish at your next dinner party

  • Prep:5 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 235
  • fat 18g
  • saturates 10g
  • carbs 14g
  • sugars 2g
  • fibre 1g
  • protein 5g
  • salt 0.31g

Ingredients

  • 500g new potatoes
  • 500ml chicken stock
  • 200ml double cream
  • 2 tbsp cornichons, sliced
  • small handful parsley, finely chopped

Method

  1. 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.

  2. 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.

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