Warm New Potatoes With Cured Ham Chives Recipes

Steps:

• Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water.
• Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.

Steps:

• Preheat oven to 400 degrees F. Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch. Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft.
• Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent. Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper. With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture. Fold in cooked onion, eggs, ham and chives.
• Line baking sheet with parchment or lightly grease. In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs. Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart. Bake for 20-30 minutes or until tops are golden brown and beginning to crisp. Top with Parmesan cheese and serve hot.

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until it is hot.
• Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.

Steps:

• Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.