Prátaí Nua
(praw-tee noo-uh)
Purdies
Forget the heavy, deep-fried pub-grub stereotypes. In Ireland, the arrival of the summer new potato is a fleeting, sacred season that demands profound, minimalist respect. The difference between a sad, waterlogged spud and a transcendent one comes down to a single trick passed down by generations of grandmothers: the tea towel. By steam-drying the freshly boiled potatoes right in the pot, you transform their delicate skins into a fluffy, absorbent canvas that practically begs for high-fat, grass-fed butter and the bright shock of fresh mint. It's the pure, unadulterated taste of an Irish harvest, engineered perfectly for an Ohio weeknight.
Ingredients
- baby yellow or baby red potatoes1 1/2 lb
- kosher salt2 tbsp
- fresh mint1 large sprig
- fresh mint leaves2 tbsp
- salted Irish butter4 tbsp
- coarse sea saltto taste
- black pepperto taste
Method
- 01
Start the potatoes in cold water.
Place the scrubbed potatoes in a medium saucepan and cover them with cold water by about an inch to ensure they cook evenly from the center out.
- 02
Season aggressively and simmer until tender.
Add the kosher salt and the whole sprig of mint to the water, bringing it to a rapid boil. Reduce the heat to maintain a gentle simmer, cover, and cook for 15 to 20 minutes until the potatoes can be easily pierced with a paring knife.
- 03
Drain and execute the tea towel trick.
Drain the potatoes in a colander, discarding the mint sprig, and immediately return them to the hot, empty pot off the heat. Drape a clean, dry cotton tea towel completely over the pot, press the lid down snugly over the towel, and let sit undisturbed for 5 to 10 minutes to steam-dry.
- 04
Glaze with butter and fresh mint.
Remove the lid and towel. Add the butter and chopped mint directly to the hot pot, tossing gently until the butter melts into a glossy glaze that coats every single potato.
- 05
Season and serve immediately.
Transfer the potatoes to a warm serving bowl and finish with a generous pinch of flaky sea salt and freshly cracked black pepper.
Notes
Don't skimp on the butter.
The high butterfat content of a proper grass-fed Irish butter like Kerrygold is non-negotiable here. It melts differently than standard American butter and provides the authentic flavor and mouthfeel this simple dish relies on.
From Cook Irish-American Food.