Tea infused tatties

Tea infused tatties
Print Recipe
When the new potatoes are in season and there’s no peeling to be done, try lightly infusing them for a dressing with a difference.
Tea infused tatties
Print Recipe
When the new potatoes are in season and there’s no peeling to be done, try lightly infusing them for a dressing with a difference.
Ingredients
Servings:
Instructions
  1. Place scrubbed potatoes in a pan with water and bring to the boil. Assuming the tatties are small, add the leaves now and simmer in pan for 10 minutes, until potatoes are tender.
  2. Drain cooked potatoes and retain the leaves.
  3. Chop one leaf very finely and return to pan along with remaining ingredients.
  4. Shoogle and serve with salad or seafood for a light summer dish.
Recipe Notes

Norse Pilgrim Teas - Scotland's most northerly tea grower with the longest daylight hours

Blackthorn Scottish Sea Salt - the only salt towers, producing fine salt with a sense of terroir in Ayrshire

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