New potatoes are actually immature potatoes dug shortly after the plant begins to flower. They can come in almost any variety. In other words you could have Yukon Gold new potatoes AND Red-Skinned new potatoes. Popular varieties of potatoes that are often harvested early and referred to as new potatoes are Maris Bard, Premiere and Rocket.
You may substitute new potatoes for any small creamy potato.
- ¼ cup sesame oil
- 4 tablespoon finely minced lemongrass from the tender bottom part
- 1 tablespoon ginger, peeled and grated
- 2 pound new potatoes, carefully rinsed and cut in half
- 20 clove garlic cloves, peeled and left whole
- salt and pepper
- 1 cup chicken broth
- 2 cup water
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 3 limes, juice only
- 1 cup mint leaves in chiffonade
½ tsp sweet paprika
juice of 3 limes
1 cup mint leaves in chiffonade
Heat the sesame oil in a large saucepan set over medium-high heat. Add the lemongrass and ginger and cook a few seconds until you can smell them. Add the potatoes and garlic.
Let them all cook for several minutes undisturbed. Your goal is to let one side of the potatoes and garlic get quite brown.
Once you have achieved this stir the pan and continue cooking until the potatoes begin to soften, stirring once in a while. About 8–10 minutes.
Season with salt and pepper. Then carefully add all the stock and about half of the water. Be careful, oil and water may easily splatter and burn you.
Add the cayenne, cumin and paprika, stirring to combine the ingredients.
Cook until the potatoes are tender. You may need to add the additional water to achieve this.
When ready to serve pour the limejuice over everything while the potatoes are still hot. They will absorb more lime flavor this way. Garnish with mint and enjoy.