Herb Butter: which herb has an affinity for potatoes?

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1
avatar
sarah jacintha

Herb Butter: which herb has an affinity for potatoes?


Hi,

I'm making herb butter for the first time tomorrow and I've done a bit of 'googling' during which I've found out that garlic seems to be the staple ingredient (other than butter), but I'd like to know which herbs 'go' with new potatoes, because the herb butter will be used to coat them.

Some say 'anything goes' but I'd like to know your experiences - particularly if you think that there is a certain herb I should avoid. I will be using garlic in the butter, by the way, because I love it. Also any tips on proportions of ingredients etc. would be helpful.

Thanks in advance!

Sarah.

avatar
Queen of Puds

Herb butter

I like traditional parsley, but have used chives, or lemon zest instead when the mood takes me, especially if I'm serving them with fish or chicken. Finely chopped chilli can be nice used sparingly, to go with a steak, or fresh mint with lamb. I would probably link the herb to the main meal component, but I guess it is down to personal choice. You could just experiment!

avatar
Honey

Herb Butter

I love mint with new potatoes... particularly in the summertime when the mint in the garden is plentiful. I see that Lakeland have a little butter maker and I'm tempted to get it for making small quantities of herb butters.

H x

avatar
sarah jacintha

Update

Thanks to QoP and Honey

I made the herb butter with parsley and it turned out pretty good. It's dead easy to make and will keep for a couple of months in the fridge (apparently) and you can freeze it too.

I'd bought unsalted butter so I added salt (along with garlic). I didn't add lemon zest because I squeezed it over the salmon I'd griddled, and as I was coating the potatoes with the herb butter I didn't want citrus overkill.

So parsley worked beautifully and the fragrance it gave off when I was chopping it was really lovely.

avatar
Queen of Puds

Re update

Glad that worked well.

On a connected note we were served beetroot butter as part of a trio of home made breads & flavoured butter on a recent meal out. The other butters available were sea salt (i.e. normal salted butter) and a lemon and chilli butter which had a small amount of finely chopped red chilli and lemon zest in it. The beetroot butter was a fabulous deep cerise colour and had a fairly mild and sweet taste, so it must just have been a blend of butter and cooked beetroot. All very nice and good for a change.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com