Pembrokeshire Early Potatoes with Butter and Mint

Name: Pembrokeshire Early Potatoes with Butter and Mint
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Welsh
Ingredients: 800 g pembrokeshire early potatoes; 1500 ml Water; 15 g Fine sea salt; 4 g fresh mint sprigs; 60 g salted welsh butter; 10 g fresh garden mint; 2 g halen môn (welsh sea salt flakes); 1 g freshly cracked black pepper

Tender Pembrokeshire early potatoes boiled with fresh mint and tossed in rich melted Welsh butter with flaky sea salt.

🇬🇧United Kingdom· West Wales

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

800 g pembrokeshire early potatoes — small to medium, unpeeled
1500 ml Water — cold tap water
15 g Fine sea salt — for the boiling water
4 g fresh mint sprigs — whole sprigs for the pot
60 g salted welsh butter — diced at room temperature
10 g fresh garden mint — finely chopped leaves
2 g halen môn (welsh sea salt flakes) — to finish
1 g freshly cracked black pepper — coarsely ground

Equipment

•large saucepan
•colander
•vegetable brush
•serving bowl

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 8 g
carbs: 32 g
fibre: 3 g
protein: 4 g
calories: 210 kcal

Instructions

1
Gently scrub the potatoes under cold running water to remove loose soil, keeping the delicate skins intact.
2
Place the whole scrubbed potatoes into a large saucepan.
3
Pour in enough cold water to cover the potatoes by at least two centimetres.
4
Add the fine sea salt and the whole mint sprigs to the saucepan.
5
Place the pan on the hob over high heat and bring the water to a boil.
6
Reduce the heat to medium and simmer gently for fifteen to twenty minutes until knife-tender.
7
Drain the potatoes thoroughly in a colander, discarding the boiled mint sprigs.
8
Return the hot potatoes to the dry pan off the heat to steam dry for two minutes.
9
Add the diced salted butter and chopped fresh mint directly to the warm pan.
10
Gently toss the potatoes until the butter melts and coats them completely.
11
Transfer the buttery potatoes into a warm serving bowl.
12
Scatter over the Halen Môn sea salt flakes and black pepper before serving immediately.

Chef's tips

Select potatoes of uniform size so they cook at an even rate. Do not peel the potatoes with a knife, as the paper-thin skins hold valuable flavour. Allow the cooked potatoes to steam dry in the warm pan before adding the butter so the glaze clings properly.

Ingredient substitutions

Pembrokeshire early potatoes → Jersey Royals or baby new potatoes
Halen Môn (Welsh sea salt flakes) → Maldon sea salt flakes or standard flaky sea salt
salted Welsh butter → dairy-free plant butter block

Storage

Store leftover cooked potatoes in an airtight container in the fridge for up to three days.

Reheating

Gently reheat in a frying pan over low heat with an extra knob of butter until warmed through.

Common mistakes to avoid

•Peeling the potatoes completely instead of gently brushing away loose flakes.
•Boiling at a vigorous roll, which splits the skins and makes the flesh waterlogged.
•Adding butter while potatoes are still wet, preventing the butter from coating them.

Serving suggestions

Serve warm alongside roast Welsh lamb chops and buttered leeks.Pair with pan-fried sewin (sea trout) and a fresh green salad.Serve as part of a traditional cold meat and cheese summer platter.