You can’t go wrong with Jersey Royal potatoes when they’re in season. Make the most of them with this lovely homemade herb butter.
I absolutely love it when Jersey Royal potatoes come into season. They’re so quick and easy to boil up and have with a salad, with some cooked meat, roasted up on a Sunday or even in a homemade potato salad, and really what could be better than homemade potato salad?
Also, who can resist a bowl of Jersey Royals in a delicious herby butter at a BBQ or picnic? Not me. No definitely not me; I could quite happily live on these little delights (why is mainly why I never provide nutrition or diet advice because I eat like a small child let loose at a buffet) and once you’ve tried them with this butter, I think you will too!
Jersey Royals with Garlic and Herb Butter
Garlic and Herb butter perfectly set off seasonal Jersey Royal Potatoes.
Garlic and Herb Butter
- 250 g unsalted butter room temperature
- 1 tbsp sea salt
- 1 clove garlic
- 50 g parsley finely chopped
- 200 g Jersey Royals
- pinch sea salt
Garlic and Herb Butter
Place the butter in a bowl and whisk until soft and fluffy. Add the salt in a pinch at a time, mixing and tasting between each addition.
Mince one clove of garlic using a garlic press and add to the butter.
Finely chop the parsley and add to the garlic and butter. Whisk until well combined.
Spoon the herb butter onto a sheet of greaseproof paper and roll, securing each end with a twist like a Christmas cracker. Pop in the freezer for 15 minutes until set.
Give your potatoes a good scrub and make sure you get rid of any surface dirt if you've bought from a market.
Place the potatoes into a medium saucepan, cover with water and add a pinch of salt. Boil for 15-20 minutes whilst the butter is chilling. The potatoes are done when a knife or skewer goes through them without resistance.
Drain the potatoes, slice off a few rounds of butter and add to the potatoes. Stirring the butter through to coat each potato.
You want to start with soft butter and then beat it until it’s fluffy and pale in colour.
A pinch of salt at a time… you could use salted butter but I prefer to add my own, that way you can get the balance of flavours just right.
One large clove of garlic is enough for me in this butter. You could add some minced garlic from a jar but I prefer fresh in flavoured butter and with a garlic press (link below) it couldn’t be easier.
Add your chopped parsley and mix well before rolling up in greaseproof paper and chilling.
Whilst the butter is chilling, start boiling your potatoes in lightly salted water.
Once the butter has set and your potatoes are cooked, cut the butter into rounds.
Serve alongside a salad or with some fish or chicken and make sure you tuck in whilst they’re warm and at their best.
The butter will keep for a month in the freezer and up to two weeks in the fridge.