It is the time of year in Ireland when you start seeing potatoes with layers of thick dirt attached to their thin skins. The New Season potatoes are in the supermarkets, butcher shops and Farmer’s Markets all across the country and it would be a shame not to take advantage of this delicious crop.
All they need is to be scrubbed and boiled. Eating them directly from the cooking pot slathered in butter and salt is a pleasure that should be seized with gusto.
They were also pretty great thrown in last-minute to this quick pork dish.
You will need:
2 tbs unsalted butter
1 pork tenderloin (about 1 lb), sliced thinly
8 to 12 medium new season potatoes (available at the beginning of summer until supplies last!)
1 large or 2 medium sweet or yellow onions, sliced into thin 1/2 circles
2 sprigs rosemary
2 tbs all-purpose flour
1/2 cup white wine
2 cups chicken broth (or good quality chicken or veggie bouillon cube & water)
1 tsp sea-salt (I use Maldon sea-salt flakes)
several grinds black pepper
1/2 cup heavy cream
1 – Prep all ingredients (chop onions, slice meat). Wash and scrub the potatoes and place them in a pot and cover with cold water. Place on medium/high heat and cover with lid. Boil until the potatoes are cooked (soft all the way through). Drain, place teacloth on top of potatoes and set aside.
2 – Put large saute pan on medium heat and add butter. Add onions and rosemary and cook for 15 minutes, or until the onions are nice and soft.
3 – Add the sliced pork and stir into the onions in an even layer and turn heat up until pork starts to cook. When the pork has lost most of it’s pink color (about 2 minutes), add the flour and stir. Add the white wine and let it boil and thicken for about 30 seconds.
4 – Add the salt, pepper, and the remainder of the liquid and bring to a simmer. Turn heat down, cover and cook very gently for about 10 minutes.
5 – Remove lids, add cream and potatoes and stir gently. Cook until heated through.
Serve as is, or with some peas or other green vegetable.