Butter Herbed Roasted Chat Potato's

Prep Time
Cook Time
Ready In

"I found this recipe on a Western Star Butter site. Such a wonderful recipe for chat (baby) potato's. The actual recipe called for spreadable butter, but I used normal butter, which worked really well."

Original recipe yields 5 servings


  • Serving Size: 1 (265 g)
  • Calories 293.3
  • Total Fat - 15.5 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 40.3 mg
  • Sodium - 146.4 mg
  • Total Carbohydrate - 37.5 g
  • Dietary Fiber - 5.6 g
  • Sugars - 3 g
  • Protein - 4.6 g
  • Calcium - 41.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 68 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 200°C.

Step 2

Place the potatoes in a saucepan, cover with cold water & season with salt. Bring the potatoes to the boil and then simmer for a further 10 minutes. Drain the potato's in a colander and allow to steam dry for 10 minutes.

Step 3

Transfer the potato's to a large roasting tray, add half of the butter, salt and pepper, and toss the potato's well to completely coat all of the potato's. Roast the potato's for 40-45 minutes or until they are cooked through, golden and crispy.

Step 4

As the potato's roast, prepare the herb butter. Mix the remaining butter in a small bowl with the chopped herbs and lemon zest and stir to combine.

Step 5

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

Step 6

Toss through and serve immediately.

Tips & Variations

No special items needed.