Smother them in this simple yet unforgettable herb butter.
Serves 6-8
1kg new-season potatoes, washed well and scraped if necessary
100g unsalted butter
Good handful watercress and rocket
1 Tbsp fresh tarragon and chervil leaves
2 gherkins, finely chopped
1 Tbsp good-quality capers, roughly chopped
2 Tbsp good-quality extra virgin olive oil
Freshly cracked black pepper
Sea salt
Cover potatoes with cold water in a pot, add a generous amount of salt and bring gently to the boil.
Reduce the temperature and simmer until done.
Try not to boil them as this can make them split and taste floury.
While they are cooking, heat water in a medium-size pot until boiling.
Plunge the rocket and watercress into the water for a few seconds.
Remove immediately and lay flat on a clean cloth to cool.
Blend the softened butter in a food processor until pale and fluffy.
Add rocket and watercress, all the herbs and blend until well-mixed.
Season to taste.
Remove from processor and mix through gherkins and capers.
Put aside.
Once the potatoes are cooked, drain, put into serving dish and spoon over this vibrant herb butter.
Alison Manning will demonstrate this recipe at the Otago Farmers Market on Saturday.
