Photo by Tam West
This recipe was created for Little Diggers potatoes – with wonderful flavour and a firm, waxy texture they are great for boiling, steaming and roasting all summer long. The excess salt in the water in this recipe allows them to boil at a higher temperature, forming a crust on the skin which seals the potatoes and cooks them to a fluffier, almost creamy texture.
- Add evenly sized small Little Diggers potatoes to a large pot. Add enough cold water to fully cover potatoes (measure as you go), then add 1 cup salt for every 6 cups water. Bring to the boil and cook potatoes until tender, then drain.
- Add a generous slice of unsalted butter, a medley of chopped herbs (such as parsley, chervil and mint), a little freshly ground black pepper and toss to combine. Serve hot.
More of Warren's Little Diggers potato recipes