I always feel a need to celebrate the first-of-the-season Jersey Benne potatoes. I love them with butter, a sprig of mint and sea salt, but I also like to mix up the butter and herbs to add a little extra note of flavour.
Photo by Simon Lambert.Jersey Benne potatoes with tarragon butter
Serves 4
Ingredients 1kg Jersey Benne potatoes, scrubbed well 1 tsp salt Tarragon butter 50g unsalted butter 2 tsp fresh tarragon leaves, finely chopped 1 lemon, zest 1 tsp dijon mustard generous pinch salt freshly ground black pepper
Method Cook the potatoes in salted water over a moderate heat until tender (15-20 minutes).
While they are cooking, make the butter (this can be made in advance and frozen).
Whip the softened butter until no lumps are visible. Add the chopped tarragon leaves, lemon zest, mustard and season to taste. Mix well.
You can leave at room temperature to add instantly to your potatoes or you can roll into a log shape on plastic wrap and chill until hard.
