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New potatoes with cornichons & cream

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

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 235
  • Carbohydrates 14
  • Saturated Fat 10
  • Sugar 2
  • Protein 5
  • Fat 18
  • Fibre 1
  • Salt 0.31

Nutrition per serving

  • Calories 235
  • Carbohydrates 14
  • Saturated Fat 10
  • Sugar 2
  • Protein 5
  • Fat 18
  • Fibre 1
  • Salt 0.31

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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