VegetarianNorthern Irish cuisine Starters

Comber Early Potatoes with Butter and Scallions

Name: Comber Early Potatoes with Butter and Scallions
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 800 g comber early potatoes; 1 tbsp Fine sea salt; 3 sprigs fresh mint; 60 g salted farmhouse butter; 4 piece Scallions; 2 tbsp fresh flat-leaf parsley; 0.5 tsp sea salt flakes; 0.25 tsp cracked black pepper

Tender Comber early potatoes boiled with fresh mint, tossed in melting farmhouse butter and crisp sliced scallions. A classic seasonal side dish.

🇬🇧United Kingdom· County Down

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 215 kcal

Ingredients

0 of 8 gathered

Servings

800 g comber early potatoes — washed and gently scrubbed, left whole
1 tbsp Fine sea salt — for the boiling water
3 sprigs fresh mint — whole sprigs for boiling
60 g salted farmhouse butter — cut into cubes at room temperature
4 piece Scallions — spring onions, finely sliced including green tops
2 tbsp fresh flat-leaf parsley — finely chopped
½ tsp sea salt flakes — for finishing
¼ tsp cracked black pepper — freshly ground

Equipment

•large saucepan
•colander
•vegetable brush
•chef's knife
•cutting board
•serving bowl

Nutrition

Per serving, approximate

Calories: 215 kcal
fat: 10 g
carbs: 29 g
fibre: 3 g
protein: 4 g
calories: 215 kcal

Instructions

1
Gently scrub the Comber potatoes under cold running water to remove loose soil without peeling away the delicate skins.
2
Place the cleaned potatoes into a large saucepan and cover them with cold water by two centimetres.
3
Add the fine sea salt and fresh mint sprigs to the water.
4
Place the saucepan on the hob over high heat and bring the water to a rolling boil.
5
Reduce the heat to medium and simmer gently for fifteen to eighteen minutes until just tender when pierced.
6
Finely slice the scallions and roughly chop the fresh parsley while the potatoes cook.
7
Drain the cooked potatoes thoroughly in a colander and discard the mint sprigs.
8
Return the hot potatoes to the warm, dry saucepan off the heat to steam dry for two minutes.
9
Add the cubed farmhouse butter and sliced scallions directly to the warm pan.
10
Toss the pan gently until the butter melts and evenly coats each potato.
11
Tip the potatoes into a warm serving bowl, scatter over chopped parsley, and finish with sea salt flakes and black pepper.

Chef's tips

Do not peel new potatoes, as their papery skins protect the delicate flesh and pack rich flavour. Letting the drained potatoes steam dry in the hot pan before adding the butter ensures the melted butter clings properly instead of running off into residual water.

Ingredient substitutions

Comber early potatoes → any fresh waxy new potato, such as Charlotte or Jersey Royals
salted farmhouse butter → unsalted butter with an extra pinch of sea salt flakes
scallions → fresh finely snipped garden chives

Storage

Store any cooled leftovers in an airtight container in the fridge for up to two days.

Reheating

Reheat gently in a frying pan over low heat with a small knob of butter until warmed through.

Common mistakes to avoid

•Peeling the potatoes, which strips away their delicate texture and natural sweetness.
•Dropping potatoes straight into boiling water instead of starting from cold, leading to uneven cooking.
•Overboiling until the potatoes burst or turn waterlogged and mushy.

Serving suggestions

Serve alongside grilled lamb chops or roasted Northern Irish chicken.Enjoy simply on their own in a warm bowl with extra salted butter.Pair with pan-fried Strangford Lough sea trout or fresh cod fillets.