Buttered New Potatoes with Parsley, Mint and Chives
Made with the first young Jersey Royal potatoes, or some well-flavoured mainland variety such as Pentland Javelin, these are so good you could eat a plateful all by themselves!
This recipe is from Delia Smith's Complete Illustrated Cookery Course Serves 4
Wash, but don't scrape the potatoes as there are a lot of nutrients as well as flavour in the skins.
Place the larger ones over the base of the saucepan and pop the smaller ones on top. Pour in enough boiling water to almost cover, add some salt and the sprig of mint. Cover with a tight-fitting lid, and simmer gently for about 20 minutes. Test them with a skewer, and remember they must be tender but still firm: overcooking really does spoil them.
Alternatively, the potatoes can be steamed, sprinkling them with salt and tucking the mint in among them. Meanwhile, mix the butter and herbs thoroughly together with some pepper. Then drain the cooked potatoes, add the herb butter, put the lid back on and swirl the pan around to get each one thoroughly coated. Remove the lid and just savour the delicious aroma for a couple of seconds before you dish them out!