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Tatws Trwy Crwyn (Potatoes in Their Skins)

Tatws Trwy Crwyn (Potatoes in Their Skins) is a classic Cymric (Welsh) way of cooking the tiny potatoes that might otherwise be discarded at the end of the season. The full recipe is presented here and I hope you enjoy this classic Welsh version of Potatoes in Their Skins.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : Herb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma bryd sydd y dangos cynnildeb naturiol y Cymry gan ei fod yn ffordd o ddefnydio'r tatws mân sydd bob amser i'w cael pan yn tynnu tatws. Mae'r tatws yma yn rhy fân i wneud hadyd ac yn rhy fân i wneud pryd arall â hwy.

Cynhwysion:

500g tatws bychan
50g butter
4 lwy de persli wedi ei dorri'n fân
4 llwy de of fint wedi ei dorri'n fân
halen a phupur du

Dull:

Rhoddwch y tatws mewn powlen o ddၵr glan am awr cyn eu sgrwbio a'u glanhau o dan dap. Tywalltwch y tatws glan mewn sosban gan ychwanegu digon o ddၵr i'w gorchuddio ac ychwanegu halen. Berwch y cyfan, cyn troi y gwres i lawr a choginio'r cyfan am tua 25 munud, nes fod y tatws yn barod. Tywalltwch y dၵr i ffwrdd cyn mathru'r tatws ac ychwanegu'r menyn a'r llysiau. Ychwanegwch yr halen a'r pupur cyn cymysgu'n drwyadl. Yn draddodiadol mae'r tatws yn cael eu gweini gyda bacwn ac wyau wedi ffrio.

English Translation

This is a dish that shows the essential frugality of traditional Welsh cookery. It's a way of using those tiny potatoes that are always found in any potato harvest. They're too small for seed potatoes and to do anything else with them.

Ingredients:

500g small potatoes
50g butter
4 tbsp freshly-chopped parsley
1 tbsp freshly-chopped mint
salt and freshly-ground black pepper, to taste

Method:

Soak the potatoes in a bowl of water for an hour then scrub and wash then thoroughly scrub and rinse under cold running water. Place in a pan and cover with plenty of lightly-salted water. Bring to a boil, reduce to a simmer and cook for about 25 minutes, or until the potatoes are tender.

Drain the potatoes, crush them lightly then add the butter, parsley and mint. Season with salt and black pepper, toss to combine then serve. These are traditionally served with bacon and fried eggs.