Crushed New Potatoes with Turmeric Cream
|Small new potatoes||2 Pound, scrubbed (900 Gram)|
|Double cream||12 Fluid Ounce (350 Milliliter)|
|Flat-leaf parsley||1 Ounce, chopped (25 Gram)|
|Lemon||1 , zest grated finely|
1. Heat oven to 200C/fan 180C/gas 6. Cook potatoes for 6-8 mins until just tender. Drain well, then place in a single layer in a shallow ovenproof dish. Using the back of a spoon, lightly crush each potato. Cool slightly.
2. Meanwhile, heat a large pan, then add the turmeric. Toast over a low heat for 30 sees. Add the cream, bring to the boil, then simmer for 1 min. Allow to cool. Stir in the parsley, lemon zest and seasoning, then pour over the potatoes. Bake for 35-40 mins until bubbling. Serve immediately.