When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Wash the new potatoes and place into a suitable sized pan, cover with cold water and bring to the boil. Reduce to a simmer and cook for about 10-15 minutes or until tender. Strain and leave to cool slightly
500g of new potatoes
Place a large frying pan over a medium heat and add a large knob of butter. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding to the pan
Toss the crushed new potatoes in the warm butter and season with salt to taste. Remove the pan from the heat and add in the chives just before serving
1 bunch of chives
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