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Buttery Baby Potatoes
Tender baby potatoes tossed in butter, sea salt and black pepper.
EASY
20 MINS
SERVES 4
ABOUT THE RECIPE
Baby potatoes do not need much to be excellent, which is exactly the appeal. Boil them until tender, toss them through plenty of butter, then finish with sea salt and black pepper. Simple, golden, and very capable of stealing attention from the main dish.
THE RECIPE
Ingredients
500g baby potatoes
Pinch of table salt
1½ tbsp unsalted butter
Sea salt flakes
Freshly cracked black pepper
Method
1.
Wash and scrub the baby potatoes. Place them in a medium pot and cover with cold water. Add a pinch of salt.
2.
Cover the pot and heat over high until the water starts to boil. Reduce to medium-high and simmer for 10–15 minutes, until a fork pierces the potato easily but it still has a little bite. Think al dente.
3.
Drain the water, return the potatoes to the pot, and add the butter. Cover and gently swirl the pot until all potatoes are coated in melted butter.
4.
Transfer to a serving dish and finish with sea salt flakes and freshly cracked black pepper. Serve immediately.
SAMANTHA'S NOTES
Salt the water
Do not overcook
Butter off heat
Cook until the potatoes are tender but not falling apart. Test with a fork and stop when they still hold their shape nicely.
Add the butter off the heat and swirl the pot gently. This gives each potato an even, glossy coating without breaking them up.
Do not skip salting the cooking water. The potatoes absorb some of it as they cook, which seasons them properly from the inside.
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