New Potatoes Recipe

Clean and cook potatoes

Scrub the new potatoes well to remove dirt but keep skins intact. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon coarse sea salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a skewer (about 12–18 minutes depending on size).

Drain potatoes and immediately transfer to an ice bath for 3–4 minutes to stop cooking and set the skins. Drain and pat dry with a clean towel. Keep warm or reheat briefly in a low oven (120°C / 250°F) while you finish other components.

Prepare leeks

Trim and clean leeks thoroughly to remove grit, using the white and pale green parts only. Slice lengthwise then into thin half-moons so you have about 4 cups sliced leeks.

Confit

In a large, heavy sauté pan or shallow saucepan, add 1 cup olive oil and 2 tablespoons butter over medium-low heat. Add smashed garlic, thyme sprigs, and bay leaf and warm until fragrant (1–2 minutes), without browning the garlic. Add sliced leeks, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Reduce heat to the lowest possible setting so the oil barely simmers. Cook slowly, stirring occasionally, until leeks are very soft, translucent, and sweet — about 30–40 minutes. If oil gets too hot, lower the heat; the goal is gentle poaching, not frying.

Remove and discard garlic, thyme stems and bay leaf. Stir in 1 teaspoon lemon zest (optional) and adjust seasoning with a little more salt or pepper if needed. Keep leeks warm in their oil; you can reheat gently before plating.

Prep the cheese slurry

Toss the 300 g grated toma cheese with 1 teaspoon cornstarch in a bowl to help stabilize the fonduta and prevent separation.

Reduce wine

In a small saucepan over medium heat, bring 1/4 cup dry white wine to a simmer and reduce by half (1–2 minutes) to concentrate flavor and cook off alcohol. Remove from heat and set aside briefly.

Warm dairy and finish fonduta

In a separate heavy-bottomed saucepan, combine 1 cup whole milk and 1/2 cup heavy cream and warm over medium-low until steaming but not boiling. Whisk in the reduced wine, 1 tablespoon butter and a pinch of salt. Lower heat to the lowest setting. Add the grated toma in small handfuls, whisking or stirring constantly until melted and smooth before adding more. If mixture seems grainy, keep gentle heat and whisk; avoid boiling. Stir in 1/4 teaspoon freshly grated nutmeg and 1/2 teaspoon freshly ground black pepper. Taste and add salt to preference. If fonduta is too thin, dissolve an extra 1/2 teaspoon cornstarch in 1 tablespoon cold milk and whisk in; if too thick, thin with a splash of warm milk.

Keep the fonduta warm over the lowest heat or set the pan into a warm water bath to maintain a silky texture until plating.

Reheat potatoes and assemble

If potatoes cooled, rewarm them gently in a 120°C (250°F) oven for 8–10 minutes or toss briefly in a hot pan with 1 teaspoon olive oil until warmed through and slightly glossy. Place potatoes on a serving platter or individual plates.

Add confit leeks

Spoon generous amounts of the confit leeks and some of their oil over and around the potatoes so each bite has tender leek and oil.

Ladle fonduta

Spoon or drizzle warm toma cheese fonduta over the potatoes and leeks — use enough to coat and nestle into the potatoes but not drown them (about 2–3 tablespoons per serving).

Garnish and serve

Finish with a light drizzle (about 1/2 teaspoon per plate) of extra-virgin olive oil, scatter microgreens or chopped chives, and sprinkle optional crispy fried shallots for texture. If desired, add a small squeeze (about 1 teaspoon total) of fresh lemon juice to brighten. Serve immediately so the fonduta remains silky.