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New potatoes with salsa verde butter

Ingredients

  • 1 kg new or baby potatoes
  • 1 tsp fine grain sea salt

For the salsa verde butter

  • 30 g flat leaf parsley leaves and stalks
  • 30 g chives or wild garlic
  • 1 heaped tbsp capers
  • 1/4 tsp fine grain sea salt
  • 1 heaped tsp Dijon mustard
  • 1/2 tsp honey
  • 1-2 tsp white wine vinegar
  • 250 g softened butter

Instructions

  • Cut any large potatoes in half but otherwise leave them whole. Put the potatoes into a large pan of boiling water with a teaspoon of sea salt and simmer for around 20 minutes until tender.
  • Put the butter in a bowl large enough to fit on top of the pan of potatoes and leave it there to melt slightly.
  • Make the salsa verde by putting all the ingredients in a food processor or mortar and pestle and crush to an almost smooth paste. Taste and add more honey, vinegar or salt as needed.
  • Add the softened butter to the salsa verde and mix before scraping onto a piece of parchment, squishing into a log, wrapping and scrunching the ends closed like a Christmas cracker.
  • When the potatoes are tender, drain, return to the pan and add a couple of tablespoons of the salsa verde butter. Toss until it is melted, coating the potatoes then serve.