Potatoes with Herb, Lemon and Caper Butter
A delightful medley of tender baby new potatoes coated in a luxurious herb butter with fresh herbs, zesty lemon, and briny capers.
Ingredients
For the potatoes
- 800 g baby new potatoes, cut in halves Choose waxy potatoes for the best texture.
For the herb butter
- 100 g softened butter
- 2 tablespoons fresh lemon juice
- 1 unit finely grated zest of 1 lemon
- 15 g tarragon, chopped
- 15 g parsley, chopped
- 15 g dill, chopped
- 2 tablespoons baby capers, chopped
Instructions
Cooking the Potatoes
- Place the halved potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for about 10–12 minutes, until the potatoes are fully tender when tested with a knife.
Preparing the Herb Butter
- Meanwhile, add the softened butter to a bowl and stir in the lemon juice until smooth and easy to mix.
- Add the lemon zest, chopped tarragon, parsley, dill, and capers, then season with salt and black pepper.
Combining Ingredients
- Drain the cooked potatoes well and return them to the still-hot pan. Add the herb butter mixture and toss gently until it melts and evenly coats the potatoes.
Notes
Garnish with extra sprigs of fresh herbs or additional lemon zest before serving. This dish pairs well with grilled chicken or fish.