Tea infused tatties
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.
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Tea infused tatties
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.
|
|
|
|
Instructions
- 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.
- Drain cooked potatoes and retain the leaves.
- Chop one leaf very finely and return to pan along with remaining ingredients.
- 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