New Potatoes, Prawns and Strawberries

We went out to my favourite farm on the estuary this morning
http://www.westhamislandherb.ca/
to pick strawberries in the cool of the early morning. We ate until our mouths were red. One of the student's friends said his sore throat was cured after eating them.


I also bought some new potatoes called Warbas, mmmm!). They are quite waxy in texture so perfect for holding their shape in salads. I keep the preparation very simple ---- new potatoes are best that way. Something about fresh fried fish and seafood seems to call for boiled potatoes or maybe vice versa.


So we went off to the docks to buy spot prawns. Spot prawns are delicate in flavour and cook very quickly so you don't want a completing flavour. One of the students took the heads off, but I left the shells on to keep all the juice in. I tossed them in olive oil, salt and pepper and baked them in the oven at 450 degrees F. for 5 minutes until barely done.


By 9 a.m. we were sitting in the sunshine enjoying a good strong coffee and anticipating the evening's feast.

New Potatoes


Ingredients:
2 lbs new potatoes (e.g. Warbas, nuggets)
1 bunch fresh Italian parsley, chopped fine
1/4 red onion, sliced fine
1/4 cup extra virgin olive oil
Sea salt
Freshly ground pepper


Instructions:
Wash and boil the potatoes in heavily salted water, at least 2 tsp. of salt. Cut the larger ones in half. New potatoes cook fast so keep testing them and drain them out as soon as they are done.
They are done when you stab them with a knife, pull them out of the water, give the knife a shake and they fall off the knife.
Drain the potatoes nd put the pot back on the stove to steam dry the potatoes.
While the potatoes are cooking:
Take a large bowl, put the oil, parsley, onion, salt and pepper into it and stir well.
Put the steamed potatoes into the bowl. Cut any large ones in halves or quarters.
Toss the potatoes, oil and herbs.
Serve warm.