Crushed new potatoes with bacon & hot mustard sauce

by Angela Clutton

A comforting dish with a pleasing mustard kick

This is very good served with griddled asparagus spears, which will enjoy the sauce. Leftovers can be refried bubble-and-squeak-style for a hearty brunch with a fried egg on top.

For more on the pleasures of seasonal potatoes, read Angela’s blog


550g new potatoes
150g unsmoked streaky bacon or pancetta, cut into 5mm dice
1 tbsp chopped tarragon
300ml crème fraiche
2 tbsp wholegrain mustard
2 tbsp English mustard


Simmer the potatoes in a large pan of salted water for 15-20 mins until only starting to become tender. Drain the water off, then return the potatoes to the pan and half-cover with a lid for 15 mins so they finish cooking in their own steam. Slip the skins off or keep them on, as you prefer. Crush with the back of a fork.

Fry the bacon in its own fat (or add 1 tbsp oil if needed) until crisp. Use a slotted spoon to lift the bacon out and over the crushed potatoes, along with the tarragon. Put the crème fraiche into the same pan the bacon was cooked in, and whisk for 1 min over a gentle heat to reduce slightly. Whisk in the mustards. Pour the sauce into a jug to serve over and alongside the potatoes and bacon while it is all still hot.

Recipe: Angela Clutton