Salt and vinegar roasties to serve with fish and mushy peas

The day has finally come when we can harvest our own crop of new potatoes, all thanks to my husband’s hard work. Beneath drills of earthed up leafy green stalks are little gems strung together. All they need is a quick wash and then into a pot of simmering water until just cooked. Return them to the pot, top with a clean tea towel and leave to steam for 10 minutes. All that’s needed then is some butter and flaky sea salt.

Salt and vinegar is such a great flavour combination for potato crisps and it also works wonders on new potatoes. There are now so many Irish apple cider vinegar producers. I love Ballyhoura raw apple cider vinegar, complete with the mother, which comes from Limerick. Ballyhoura also make a vinegar called Gilbert Murphy apple cider vinegar with a hint of honey to soften and gently sweeten, perfect for your morning shot of apple cider vinegar or for salad dressings.

Con Traas also makes a really delicious Irish cider vinegar in Tipperary. This is raw, unfiltered and unpasteurised. The beautiful cork-topped bottle deserves a place on the table as much as any Italian balsamic would. Highbank Orchards organic apple cider vinegar with mother is made in Kilkenny and is raw, unpasteurised and unfiltered.

Pea and mint is such a classic combination and is so delicious with fish. Meaty white fish such as hake, cod or pollock are all ideal here, but I also love salmon or even trout fillet. There’s so much crispy texture coming from the potatoes, too; it is a really fresh and delicious combination.

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Recipe: Salt and vinegar new potatoes with fish and minty peas

Lilly’s Kitchen Tips

1. Make your own vinegar using leftover apple scraps. Simply mix sugar, apple peels and core, fill the jar with water, leave to ferment for a week then remove the peels.
2. I always cook more new potatoes than I’ll need. It’s very convenient to have cooked potatoes in the fridge. Slice them and fry or roast, add to frittatas or use to top a pie or stew.
3. Chop leftover mint leaves and pack into ice cube trays with a little water to make minty ice blocks, ideal for adding to frozen peas or using in a lamb gravy.