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Friday, June 24, 2022

From a nostalgic summer staple to a double-carb Italian delight, Rachel Allen’s new potato recipes are thrown in heaven

This time of year, we eat a lot of Irish new potatoes at home – steamed, roasted, steamed, served with barbecue, or turned into potato salad.

Our local fishing village, Ellicotton, is known for its spuds. Whether it’s lovely, salty sea air or nutritious, fertile soil, or a little bit of both, either way, when potatoes are cleaned and boiled in brine—or, even better, sea water— And split before being sliced ​​with Irish butter and sea salt, they make the meal fit for royalty.

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