Boiled New Potatoes with Minty Herb Butter

clock 10 minutes + 20 minutes bowl Serves 8


  • 1 1/2 kg whole new potatoes, carefully washed
  • 45 g butter, softened
  • 1 Tbsp chopped mint, plus a few whole leaves
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped chives
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  • 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. Check the potatoes are cooked 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.

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