Baby Potatoes With Smoked Butter Recipe
Ingredients
- 1kg Nanna Tate Baby Potatoes
- 3 tbsp of olive oil
- natural lumpwood charcoal, 1 small piece (see note)
- 150g of salted butter
- 1/4 bunch of chives, finely sliced
Method · 45 min
- Preheat the oven to 220°C and line a baking tray with baking paper. Place the baby potatoes into a saucepan, cover with cold salted water and bring to the boil. Cook for 10 minutes until just tender when pierced with a knife. Drain and leave to steam-dry for 5 minutes
- Place the potatoes on the tray and toss with the olive oil and a generous amount of salt and pepper. Roast for 25 minutes, turning once or twice, until golden
- Heat the small piece of charcoal over a direct flame until it turns white – you can do this on a gas stove, or light a barbecue chimney starter outside and heat the charcoal in there. Or if you don’t have a chimney, use your barbecue
- Melt the butter in a pan and transfer into a borosilicate/heatproof glass or metal container. Drop in the piece of white hot coal and quickly close the lid to extinguish it. Leave to smoke for 5 minutes, then remove the coal and strain the butter through a sieve into a bowl (discard the coal). Set aside until ready to serve
- Remove the potatoes from the oven and transfer to a large bowl. Toss with the smoked butter and most of the chives before transferring to a warm dish
- Finish with the remaining chives and some flaky sea salt and black pepper
- Side
Nanna Tate baby potatoes are fantastic for roasting; perfectly bite-size with golden skins that work brilliantly as a side. Paired with a smoked butter that is easy to achieve at home, the smoky flavours bring out the nuttiness of the potatoes, creating an elevated potato side dish that is good enough to be the main event.
