New potatoes with chilli and lime butter
by
- Side
- Easy
- 3
- 30 minutes
PT30M
Shu Han Lee serves glorious new potatoes with a zingy chilli and lime butter, the ideal summer side for any occasion. As the butter keeps for a week and freezes for months, you can also make extra in little ramekins or roll into logs on cling film. It’s delicious melted over seared steak or grilled/steamed fish and vegetables.
Ingredients
- 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
Method
1
Stir together all of the ingredients for the chilli and lime butter, mixing well to make sure everything is well distributed
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
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
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
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New potatoes with chilli and lime butter
