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Buttered Herbed Potatoes

Buttered Herbed Potatoes

Description

(serves 8)

INGREDIENTS

1kg graded small new potatoes (or 3 potatoes per person) (washed and scrubbed)

1 tsp flaky sea salt

1 large stalk mint

30g (3 tbsp) unsalted butter (diced)

1 tbsp roughly chopped dill

1 tbsp roughly chopped Italian parsley leaves

1 tbsp roughly chopped chervil

flaky sea salt and freshly ground black pepper

METHOD

Bring a saucepan half-filled with water to the boil. Add potatoes and remove water which is above the surface of the potatoes. Add salt and mint. Place a lid on pot and bring to the boil.

Reduce to a simmer, move lid slightly ajar and simmer for 15 minutes or till potatoes are fork tender.

Pour off water, remove mint and place back onto a low heat for a few minutes to remove residue water.

Remove from heat and add butter and herbs with salt and pepper to taste.

Tip into serving bowl and serve hot.