Adam Liaw’s spring onion and parsley potatoes
Simple potatoes don’t need a lot to make them delicious but a little bit of butter does help.
Ingredients
800g new potatoes, whole and unpeeled
50g butter
4 thin spring onions, finely sliced
1 garlic clove, minced
juice and grated zest of ½ a lemon
2 tbsp parsley, finely chopped
salt and black pepper, to season
Method
Step 1
Place the potatoes into a pot and cover with cold water. Bring to a simmer and then simmer for a further 15 minutes or so, until the potatoes are cooked through (a small, sharp knife inserted into the potatoes should enter and exit easily). Drain the potatoes well and return to the warm pot.
Step 2
Heat a small saucepan over medium heat and add the butter. When the butter has melted and started to sizzle, add the spring onions and garlic. Remove from the heat and stir through the lemon juice and zest and the parsley.
Step 3
Gently crush a few of the potatoes (not all) then add the butter mixture, and season very well with salt and black pepper. Stir the potatoes to coat them in the butter mixture and serve.
Adam’s tip: Potatoes are best cooked starting in cold water, as they will cook more evenly. If you start them in boiling water, their outer starch will swell and insulate the centre from the heat.
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Adam Liaw’s French chicken with paprika
Chicken cutlets are baked in a paprika and red capsicum sauce, then made thick and luxurious with the addition of sour cream.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
