INGREDIENTS

1. 800g of new potatoes
2. Sea salt and freshly ground black pepper
3. 5g unsalted butter
4. 4 to 5 sprigs fresh mint
5. 1 lemon

EQUIPMENT

1. Optional: scrubbing brush
2. Large saucepan
3. Small paring knife
4. Colander
5. Large bowl
6. Chopping board
7. Knife
8. Measuring spoons
9. Large spoon

See imperial conversion table

Jamie's Top Tips

1. There’s nothing worse than undercooked boiled potatoes. To test if a potato is done (this works for other veg too), poke it with a small paring knife – it should slide in easily without the potato falling apart.
3. You want to taste the potato so make sure you don’t smother it in seasoning. Use simple ingredients like chives, a bit of basil, some parsley or mint so the flavour of the potato is enhanced, not hidden.
5. Use any leftover potatoes cold in a salad, or even roast them in a really hot oven until crisp and golden.

PREPARATION

1. Half fill a large pan with boiling water from your kettle and add a pinch of salt.

2. Add the potatoes – you can either leave the skins on, as they’re full of vitamin C and very good for you, or you can rub or scrape them off. Boil them fast for 10 to 15 minutes, or until cooked through. Stick a knife into them to test if they’re done – it should meet almost no resistance.

3. Drain them in a colander, put them into a large bowl with the butter, and season with the salt and pepper.

4. Pick the leaves from the mint and finely chop. Add to the bowl, squeeze over the juice of 1 lemon, and toss well before serving.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.