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Smashed Jersey Royals with tarragon and chive butter
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Serves: 4-6 as a side
1kg Jersey Royals
80g salted butter, cut into cubes
20g pack tarragon, leaves roughly chopped
25g pack chives, roughly chopped
4 salad onions, thinly sliced
1. Put the potatoes in a large pan of cold salted water and bring to the boil. Simmer for 15-20 minutes until a sharp knife glides into the centre without resistance.
2. Drain the potatoes thoroughly, return to the hot pan and toss with the butter and most of the herbs. Use a potato masher or the flat base of a rolling pin to very gently smash open the potatoes, taking care not to mash them completely; they should still be quite chunky and retain some of their shape. Season, transfer to a serving dish and top with the salad onions and remaining herbs before serving.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 927kJ
This recipe was first published in April 2019.