Looking for a new way to serve potatoes? Our salt-crusted mini jacket potatoes, stuffed with a herb butter is the perfect choice.
The butter freezes well, and is easily doubled, making it a wonderful accompaniment to just about anything (particularly your next Sunday lunch).
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
168
Ingredients
600 g miniature new/salad potatoes
1 Tbsp. olive oil
2 tsp. flaked sea salt
FOR THE HERB BUTTER
60 g unsalted butter, softened
2 Tbsp. finely chopped parsley
1 Tbsp. finely chopped chives
1 Tbsp. thyme leaves, finely chopped
2 tsp. baby/non-pareilles capers, drained and roughly chopped
Directions
Step 1Using a small sharp knife, score a cross in the top of each potato about 5mm deep, being careful not to cut all the way through. Put the potatoes in a roasting tin with the oil and mix well. Sprinkle with the salt and shake tin gently to coat the potatoes. Roast for 45min, or until cooked through and crisp, shaking tin to turn potatoes once or twice.
Step 2Meanwhile, make the herb butter. In a small bowl, mash the butter with some seasoning using a fork. Add the remaining ingredients and mix until well combined. Set aside.
Step 3Once cooked, allow potatoes to cool a little until just cool enough to handle. Press each potato gently from the base to open the scored cross on each (see GH Tip). Arrange in an ovenproof serving dish, put a dot of butter in the middle of each cross and return to oven for a few min to warm through. Serve.
GET AHEAD Prepare herb butter a day ahead; cover and chill. Roast potatoes up to 6hr ahead; cool and cover, and keep at room temperature. Complete recipe to serve. GH TIP To make this even easier, skip step 3 and simply toss the hot potatoes with the herb butter in a serving dish.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
