New potatoes with samphire and broad beans

Create a spring feast - dress fresh seasonal produce with a simple spill of soft egg yolk
By Galton Blackiston
New potatoes with samphire and broad beans
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 225 g samphire
  • 500 g new potatoes
  • 1 tbsp olive oil
  • 2 shallots, peeled, finely chopped
  • 2 cloves garlic, peeled, finely chopped
  • 175 g smoked English streaky bacon, cut into lardons
  • 125 g broad beans, out of their pods, skins removed
  • large knob unsalted butter
  • 2 pullet eggs, poached


1. Prepare the samphire by strip the fronds from the main stalks, wash thoroughly and then blanch by plunging into a pan of unsalted, boiling water for 30 seconds. Refresh in ice water, drain thoroughly and set aside.

2. Place the new potatoes into a large pan of salted water, bring to the boil and cook for 6-8 minutes, or until just tender. Drain thoroughly.

3. Heat the olive oil in a large frying pan and fry the shallots and garlic for 2-3 minutes, or until softened. Add the bacon and fry for a further 3-4 minutes, or until golden-brown. Add the drained new potatoes to the pan and cook for 2-3 minutes, or until the potatoes are coloured all over. Stir in the samphire and broad beans, then melt in a knob of butter and toss well to coat. Season with freshly ground black pepper.

4. Spoon the new potatoes, bacon, samphire and broad beans onto a large serving plate and top with the two poached pullets eggs and allow diners to help themselves.

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