No Christmas lunch can be served without classic baby potatoes. Jazz them up with a few dollops of sundried tomato paste and fresh basil.

Ingredients

• 1 kg baby new potatoes
• 1/2 cup sundried tomato paste

Method

1. Brush the new potatoes well and cook in boiling salted and cook gently until tender. Do not boil too rapidly or the potatoes will burst their skin before they are cooked and look awful.
2. Drain well and toss in the tomato paste before serving garnished with fresh basil leaves.

Cooks Tips

I cook my potatoes on a slow simmer to avoid the skins splitting. If your potatoes are cooked earlier than you wish to have them ready to serve, cover with a damp tea towel and then the lid and allow to sit. The steam will keep them warm without over cooking the potatoes.