Friday, June 19, 2015

Herb Butter Roasted Chats

Ingredients for 4 servings

½ tbsp rosemary, chopped
1 tbsp olive oil
1 tbsp parsley, chopped
1 tbsp thyme, chopped
2 kg baby chat potatoes, skins on and cleaned
50 g butter, softened
zest of 1 lemon


Preheat the oven to 200°C.

Add the potatoes to a large pot, cover with cold water, and season with salt. Bring the potatoes to a boil over a medium heat and cook for 10 minutes. Drain in a colander and allow the potatoes to steam-dry.

Transfer the potatoes into a large roasting tray. Add the olive oil, season with salt and pepper, and toss well to coat the potatoes. Roast the potatoes for 40-45 minutes or until they are cooked through, golden and crispy.

As the potatoes roast, prepare the herb butter. Mix the softened butter in a small bowl with the chopped herbs and lemon zest, and stir well to combine.

Once the potatoes have roasted, transfer them into a large bowl and add the herb butter.

Toss through and serve immediately.

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