Okay, now I know what you’re thinking. New potatoes, butter and herbs is not a new concept – what are you playing at? To be honest with you, 10 years ago I wouldn’t have been able to successfully boil some new potatoes – I might have been able to knock you up a bit of mash if you were lucky. People were serving buttered and herby new potatoes but I wouldn’t have known where to start trying to do it myself and come up with a blend of herbs that tasted good! So no, this is not a particularly original idea but it’s MINE and I love it!
Potatoes are, of course, the epitome of versatility and delicious in pretty much every format but there is something about a new/baby potato which is cooked just right and coated in slightly salty butter combined with the freshness of herbs and citrus that is just irresistible. Perhaps it’s because they’re in season in the UK, and therefore at their best around the time of writing. It’s also a disgustingly easy side to make on a busy midweek evening when you’re worn out and just don’t have the energy to cook complicated stuff!
I obviously did a little experimentation in order to perfect the recipe and during this process we’ve had over-dressed new potatoes (far too much basil and parsley – extremely pungent!), under-dressed new potatoes (not enough of anything except butter) and finally best dressed potatoes (the ones I’m sharing with you now!). If you want a particularly fresh and herb-a-licious dinner, why not try them with my Stuffed herby pesto chicken!
Perhaps the best thing about this recipe is that it affords me yet another opportunity to use my mini mezzaluna. As you know if you’ve been reading, I got this a while ago and have been incandescent with excitement about it ever since – the novelty hasn’t worn off as quickly as it does with some things! It’s super sharp, comes with a little wooden board with a bowl in the middle and can mince a bunch of parsley in the time it takes to say “Ooh, I nearly chopped my finger off!”. Just kidding, I haven’t had any accidents with it (yet) and if I can use it and not hurt myself then anyone can! Check it out if you like using fresh herbs in the kitchen it’s a must have.
So please do let me know what you think via the comments or by using the Contact Me form on the site. I’m also on Facebook, Instagram and Twitter so feel free to tag me in your posts and pictures – I love hearing from you! Enjoy DDx.Print
Best Dressed New Potatoes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Tender delicious new potatoes – dressed in their finest. Lightly salted butter, basil, parsley and a touch of garlic!
- 800 g new potatoes
- 1 lemon, zested
- 15 g salted butter, cut into pieces
- 10 g fresh parsley (a small bunch), finely chopped
- A few basil leaves, finely chopped
- 1 teaspoon garlic granules
- Salt and pepper
- Put the potatoes in a pan of cold, lightly salted water and place over a high heat. Bring up to the boil and boil until cooked through and tender when tested with a fork.
- Put the other ingredients in a large bowl. Drain the potatoes thoroughly and add to the bowl. Mix until the potatoes are coated in the herby butter
- Serve – goes very well with a griddled chicken breast or tuna steak.
- Prep Time: 10 minutes
- Cook Time: 25 minutes