|
|
|
|
Baby Potato Salad with Zesty Parmesan Butter
Baby Potato Salad with Zesty Parmesan Butter
Ingredients
1 kilo baby chat potatoes
1 tbsp salt
125gm butter
3 cloves garlic, finely crushed
1/4 cup Parmesan cheese, finely grated
1 tbsp fine lemon zest
2 finely chopped green onions
1 tbsp smoked paprika
2 tbsp of chopped basil
2 tbsp of chopped parsley
Salt & freshly ground black pepper
Method
1. Halve the potatoes, bring a pot of water to the boil, add salt and potatoes and boil until just tender (about 6-8 minutes). Drain.
2. Bring butter to room temperature & chop roughly.
3. Add garlic, cheese, green onions, paprika, lemon zest, salt & pepper, basil and parsley.
4. JUST BEFORE SERVING toss approx half the butter mixture through the potatoes (add more if necessary). Taste and adjust seasoning (might need more salt & pepper).
5. Place remaining butter in a separate bowl.
6. Serve immediately or cover to keep warm.
Once you’ve made Baby Potato Salad with Zesty Parmesan Butter you’ll want to make them over and over! Make sure you tell your friends about this great recipe!
|
|
