Mash mouth reds

  • 500g unpeeled baby red potatoes (2.5cm to 4cm in diameter)
  • 175ml creme fraiche
  • 1 lime
  • Salt and freshly ground black pepper
1) Add the potatoes to a saucepan of salted water and bring to the boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.

2) Drain the potatoes and return them to the saucepan to dry completely. Allow to cool enough to handle.

3) Flatten each potato by pressing down with the palm of your hand or by using the flat side of a meat pounder.

4) Serve the potatoes on a large platter with a spoonful of creme fraiche on top. Sprinkle with lime zest and juice and season, to taste, with salt and pepper.

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