70g Connacht Gold Sea Salted Creamery Butter
900g new potatoes, washed
1 tbsp fresh parsley leaves, chopped
2 tbsp fresh mint leaves, chopped
1 tbsp fresh chives, chopped
1. Melt the butter in a large saucepan over a medium-low heat. Add the potatoes and a large pinch of black pepper. Cover with a lid and cook for 30-35 minutes, shaking the pan occasionally, until tender.
2. Turn off the heat and keep the pan covered for five minutes.
3. Add the chopped herbs and toss to combine. Serve hot.
Per Serving 141kcals, 7.2g fat (4.5g saturated), 17.9g carbs, 1.3g sugars, 2g protein, 2.8g fibre, 0.06g sodium