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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Ingredients
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
Method
Boiled new potatoes with minty herb butter
- 1Halve 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.
- 2Test 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.
- 3While potatoes are simmering, combine butter and chopped herbs.
- 4Drain 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).
- 5Add 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.
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