- 1.2 kg Jersey Royals
- 14 g fresh mint, leaves picked, washed and finely chopped
- 14 g fresh flat-leaf parsley, leaves picked, washed and finely chopped
- 40 g unsalted butter, softened
Put the potatoes in a large pan and cover with cold water. Bring to the boil and cook for 12-15 minutes until tender.
Meanwhile, stir the chopped herbs into the softened butter and season with some freshly ground black pepper.
Drain the potatoes and put in a large serving dish. Spoon over the herby butter and serve immediately.