Method

• Scrape the new potatoes to remove the skin and place in a pot
• Cover with cold water and add a generous pinch of salt to the pot
• Bring the potatoes to the boil and then reduce the heat to a simmer
• In a food processor blend together the toasted walnuts, extra virgin olive oil and parmesan until it is a fine consistency
• Once the potatoes are just tender when tested with a knife, drain off the water
• Toss the potatoes with the walnut mixture and check the seasoning
• Add salt and pepper to taste
• Roughly chop the parsley and then sprinkle over the potatoes to finish