Boiled new potatoes with minty herb butter

In these enlightened times we feast in all manner of ways on the 25th. But the traditional New Zealand Christmas dinner of a perfectly glazed ham, carrots, spuds and peas followed by a berry-packed and boozily indulgent trifle is still incredibly hard to beat. Sophie Gray aces a classic

  • 20 mins cooking
  • Serves 8
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Boiled new potatoes with minty herb butter
  • 1.5 kilogram whole new potatoes, carefully washed
  • 45 gram butter, softened
  • 1 tablespoon chopped mint, plus a few whole leaves
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives


Boiled new potatoes with minty herb butter
  • 1
    Halve any large potatoes and place in a large saucepan with larger pieces at the bottom. Cover with boiling water, add a pinch of salt and a couple of mint leaves and simmer gently for about 20 minutes.
  • 2
    Test for doneness by pricking with a skewer – they should 'give' but not be falling apart. The cooking time will vary depending on the size of the potatoes, so check them after 15 minutes.
  • 3
    While potatoes are simmering, combine butter and chopped herbs.
  • 4
    Drain the potatoes and return to the pan over the heat for 30 seconds, shaking the pan gently to dry them (if they break a little that is fine; the broken skins will simply absorb more of the lovely herb butter).
  • 5
    Add the herb butter and swirl or toss the potatoes so they are well coated. Season with salt and pepper and serve in a warmed serving dish.