I used to think potatoes were just potatoes. Actually, back in Singapore where potatoes aren't the staple starch, we only distinguish potatoes into 2 categories: the mushy kind and the waxy kind (i.e. kan-dang). Then I came to London and met King Edward (the potato), Maris Piper, Desiree, Charlotte and too many other members of the potato family.
Now that it's spring, the salad new potatoes are at their prime season, the most coveted of them all being the Jersey Royals. The name speaks for itself. It's a kind of new potato grown only on the rich fertile island of Jersey, and hence, is rich and full of flavour. I think the simplest way to enjoy them is just to wash them, don't peel them because the flavour's (and nutrients') in the skins, boil/steam them, and then just eat them as they are with a dollop of butter.
But just to spice things up a bit, I also made Saag Aloo with the Jersey Royals that I got.
Make Saag Recipe Number 1, but add 300g steamed/boiled and drained new potatoes (whole or halved, unpeeled) at step 5 and fry the potatoes with the spices for a few minutes before adding the spinach and cream.
The savoury spinach curry goes really well with the creaminess of the Jersey Royals with that background of spices. Both vegetables are in their prime right now, so I think I'll be making a lot more of this (: