New Potatoes with Mint Butter
Lacto-Ovo Vegetarian Recipes Potatoes Side Dishes
The first new potatoes of the year! I treated them royally. Specially for them, I prepared a mint-flavored butter. It's so fresh and pleasant that I ate it by the spoonful while waiting for the potatoes to boil! The butter is wonderful - it has added olive oil so it stays easily spreadable even straight from the fridge. I've noticed many people now prefer to buy spreadable butter from the store because it's more convenient not to wait for it to soften before spreading on bread. But see how easily you can transform regular butter into spreadable butter.
Ingredients
500 g new potatoes
salt, black pepper
Mint Butter
100 g butter (80% fat; at room temperature)
4 tablespoons extra virgin olive oil (30-35 ml)
12-15 large mint leaves
zest of 1/2 small lemon
1 tablespoon lemon juice
Servings: 2
How to prepare new potatoes with mint butter
- Cut the butter into pieces and place in a food processor. Add the oil, chopped mint, lemon juice, and lemon zest. Blend until the mint is finely minced and you have a smooth paste. Store in the refrigerator. Thanks to the oil, the cream will remain fairly spreadable even when cold.
*This will make more butter than you need for the potatoes, but it keeps well in the fridge for about 1 week; you can use it in other recipes (with roasts, kebabs, sandwiches, etc.). - Clean the new potatoes (either scrub with coarse salt and a metal sponge, or peel normally with a knife). Depending on their size, cut them in half or into quarters lengthwise. Boil in salted water until a fork easily pierces them.
- Drain and place in a bowl.
- Add 2 generous teaspoons of the mint butter from step 1. Sprinkle with salt and grind black pepper to taste. Gently mix until the butter melts and the mint coats the potatoes. Serve immediately. Perfect alongside grilled chicken (or kebabs), baked or grilled salmon, or grilled lamb chops.
