New potatoes

The first new potatoes of the year are a joy for both gardeners and cooks. ‘First early’ new potatoes crop in June and July. Second earlies (also called ‘new’ potatoes) take a few more weeks to mature and are harvested in July and August. Neither store for long so are best eaten fresh. New potatoes have a firm, waxy texture and earthy flavour – ideal for a potato salad.

Crispy smashed new potatoes with asparagus, jammy eggs & pickled radish

Here’s a real celebration of spring produce. You can add podded broad beans or sweet peas, too, when they come into season in late spring.

SERVES 4 PREP 30 mins COOK 45 mins EASY V

750g waxy potatoes, such as Jersey Royals, Charlotte, Anya or Pink Fir Apple

2-3 tbsp olive or rapeseed oil 250g asparagus, ends trimmed 200g radishes, finely sliced

1 tsp caster sugar

1 lemon, juiced

4 eggs

1 tbsp capers

For the dressing

1 lemon, zested

1½ tbsp Dijon mustard

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar 100g soured cream or

natural yogurt

100g mayo

1 small garlic clove, grated small bunch of dill, chopped, plus

a few sprigs to serve

1 Put the potatoes in a large pan, cover with water and season well with salt. Bring to a simmer and cook for 10-12 mins, until the potatoes are cooked – a sharp knife should slide easily into one of the larger ones. Drain and leave to steam-dry for a few minutes.

2 Heat the oven to 200C/180C fan/ gas 6. Drizzle a baking tray with 1 tbsp of the oil and put in the oven to heat up for a few minutes. Tip the potatoes onto the hot tray. Slightly crush each one using a potato masher to increase their surface contact with the baking tray and create crispy bits. Drizzle with a little more of the oil and season well. Cook for 45 mins, turning halfway, until golden and crispy. Toss the asparagus in seasoning and the remaining oil, then add to the tray for the last 10 mins of cooking.

3 Meanwhile mix the ingredients for the dressing in a small bowl and set aside. In a separate bowl, mix the sliced radishes with the sugar, lemon juice and a pinch of salt, then set aside to lightly pickle for at least 15 mins. Cook the eggs in a pan of boiling water for 6 mins, then transfer to a bowl of cold water until you are ready to serve.

4 Tip the potatoes and asparagus onto a platter. Drizzle over the dressing and scatter the pickled radishes on top. Peel the eggs and cut each one in half, then arrange them on top of the potatoes and asparagus. Scatter over the capers and dill sprigs and season with a twist of cracked black pepper.

GOOD TO KNOW folate • vit c • iron • 1 of 5-a-day PER SERVING 585 kcals • fat 42g • saturates 8g • carbs 34g • sugars 7g • fibre 5g • protein 16g •

salt 1.2g