Ayrshire New Potatoes with Butter and Chives

Name: Ayrshire New Potatoes with Butter and Chives
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 800 g ayrshire early potatoes; 60 g scottish salted butter; 2 tbsp Fresh chives; 2 sprigs fresh mint sprigs; 1 tbsp Fine sea salt; 0.5 tsp flaky sea salt; 0.25 tsp freshly ground black pepper; 1 tbsp fresh flat-leaf parsley

Sweet, tender Ayrshire new potatoes boiled in their skins, tossed in rich Scottish butter, fresh garden chives, and flaky sea salt.

🇬🇧United Kingdom· South West Scotland

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

800 g ayrshire early potatoes — small to medium, scrubbed gently
60 g scottish salted butter — diced
2 tbsp Fresh chives — finely snipped
2 sprigs fresh mint sprigs — for cooking water
1 tbsp Fine sea salt — for boiling water
½ tsp flaky sea salt — such as Isle of Skye salt, to finish
¼ tsp freshly ground black pepper — to taste
1 tbsp fresh flat-leaf parsley — finely chopped

Equipment

•Large saucepan with lid
•Colander
•Vegetable scrub brush
•Warm serving bowl

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 13 g
carbs: 32 g
fibre: 3 g
protein: 4 g
calories: 210 kcal

Instructions

1
Gently scrub the new potatoes under cold running water to remove dirt, keeping the delicate skins intact.
2
Place the scrubbed potatoes into a large saucepan.
3
Cover the potatoes with cold water until submerged by two centimetres.
4
Add the fine sea salt and fresh mint sprigs to the pan.
5
Place the pan over high heat on the hob and bring to a boil.
6
Reduce the heat and simmer gently for twelve to fifteen minutes until tender.
7
Drain the potatoes thoroughly in a colander and discard the mint sprigs.
8
Return the hot, drained potatoes to the warm, dry saucepan off the heat.
9
Add the diced butter, snipped chives, and chopped parsley to the warm potatoes.
10
Gently swirl the pan until the butter melts and evenly coats each potato.
11
Transfer to a warm serving bowl and finish with flaky sea salt and black pepper.

Chef's tips

Never peel early potatoes because the thin skin holds immense flavour and prevents waterlogging. Always start the potatoes in cold water so they cook through evenly to the centre.

Ingredient substitutions

Ayrshire early potatoes → Jersey Royal, Charlotte, or any waxy new potato
Scottish salted butter → unsalted butter with an extra pinch of salt, or dairy-free butter
fresh chives → finely sliced wild garlic or spring onion greens

Storage

Store cooled leftover potatoes in a sealed container in the fridge for up to three days.

Reheating

Gently warm through in a heavy frying pan with a small knob of butter over low heat until hot.

Common mistakes to avoid

•Peeling the potatoes with a vegetable peeler, which strips away flavour and tender skin.
•Boiling too violently, which causes the potatoes to break apart and absorb too much water.
•Dropping potatoes into boiling water rather than heating them slowly from cold.

Serving suggestions

Serve alongside pan-seared Scottish salmon or sea trout.Accompany traditional roast Ayrshire ham or cold cuts.Pair with a sharp Scottish mature cheddar and crisp green salad for a simple lunch.