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Herb butter potatoes
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Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 45 Minutes
2 garlic cloves, lightly crushed
10g mixed herbs (such as rosemary, thyme, basil and parsley), leaves picked and finely chopped
½ lemon, zest
75g unsalted butter, cubed, at room temperature
750g Jersey Royals
1 To make the herb butter, put the garlic in a large pestle and mortar with a pinch of sea salt and a little freshly ground black pepper; crush to a purée. (You can also use a food processor, whizzing briefly after each addition.) Add the herb leaves and lemon zest and pound them into the garlic. Slowly add the cubed butter, crushing it in as you go. If your mortar isn’t big enough, transfer to a mixing bowl and beat with a spatula. Spoon the butter onto a square of baking parchment and roll it into a log. Seal or twist the ends of the parchment and put in the fridge to firm up for 30-40 minutes.
2 When the butter is ready, cook the Jersey Royals in a large pan of boiling, salted water for 15-20 minutes until tender. Drain and allow to steam dry for a minute or two in the colander, then toss with slices of the garlic herb butter, season and serve.
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