Butter-Poached Roast Potatoes
Jessie Instagram can sometimes be good for the soul, especially when it comes to food. My friend once posted a night out, showing a butter-poached new potato with a little sour cream and caviar on the top. It looked equally ludicrous and divine. So I decided to try butter poaching, but adding something extra. I bought smoked rapeseed oil from a local farmer at the Bridport Food Festival and it has been the best addition to nearly everything. Serve these potatoes with simple pan-fried fish and salad or dress them up with sour cream and caviar.
Roast for 40 minutes or until a good golden brown, giving them a stir after 15 minutes. Serve hot
Serves 4-6 as a side
50g butter (salted or unsalted)
1kg new potatoes, halved
1.5 litres boiling water
6-8 bay leaves, preferably fresh
1 lemon, cut in half
2-3 tbsp smoked rapeseed oil
sea salt flakes and pepper
- Preheat the oven to 200C/ 180C fan/gas 6.
- Melt the butter in a large pan, add the potatoes and toss in the butter for 5 minutes.
- Pour in the boiling water, then add the bay leaves and squeeze in the lemon juice, along with the squeezed lemon halves. Cover with a lid and cook for 15 minutes.
- Drain the potatoes, then place in a roasting tin along with the bay leaves and lemon halves. Add the smoked rapeseed oil and toss the potatoes until they are coated in oil. Sprinkle with salt and pepper. Roast for 40 minutes or until a good golden brown, giving them a stir after 15 minutes. Serve hot.