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New potatoes with chilli and lime butter

New potatoes with chilli and lime butter

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The sun is shining and the temperatures are finally hot enough for us to tuck away our jumpers and roasting trays. Nothing delights me more than tucking into fresh salad greens after months and months of stodgy root vegetables and cabbages.

That said, I’m not ready to give up on the good old potato just because it’s summer. The new potatoes of this season are markedly different from their hearty wintry counterparts, especially these Pembrokshire Earlies from Wales. They’re much smaller, with a delicate, nutty, and almost sweet flavour. Because they taste so good, there is not much you need to do to them. I don’t even bother peeling their paper-thin skins off; in fact there’s wonderful flavour and nutrition in the skins. I simply give the potatoes a good wash, boil or steam them, and then stir in a dollop of butter, letting the butter melt over their warm skins.

To change things up a bit, I often make flavoured butters. My current favourite combination uses chilli and lime for a bit of kick and a refreshing zing. The spicy, tangy, and buttery Pembrokshire Earlies are a perfect accompaniment to a simple fresh salad, or lightly poached or grilled fish and meat.

This recipe serves 3-4 people as a side, depending on how hungry you are!

Ingredients

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  • 500g of new potatoes
  • Chilli and lime butter

  • 1 pinch of sea salt, large
  • 100g of unsalted butter, organic, softened at room temperature
  • 1 tsp salt
  • 1 lime, juiced, and plus the zest of half the lime
  • 1 bird's eye chilli, chopped
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Method

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1
Stir together all of the ingredients for the chilli and lime butter, mixing well to make sure everything is well distributed
Chilli and lime
2
Cover and set aside for the flavours to meld while you cook the potatoes. You can also make this ahead and place it in a small bowl in the refrigerator; just bring it up to room temperature before serving
Chilli and lime butter
3
Rinse the potatoes. Leave the smaller ones whole, and halve any larger ones. Boil the potatoes in plenty of salted water until tender, for about 10-15 minutes. Drain well in a colander and allow to steam-dry for 5 minutes
Pembrokeshire Early potatoes
4
Transfer the potatoes to a large bowl. Spoon the chilli and lime butter over, letting it melt over the warm potatoes. Toss to make sure everything is well coated and serve immediately
Pembrokeshire Early new potatoes with chilli and lime butter
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