August 03, 2018
Comfort Food, Side Dishes, Dairy,
Vegetables, Potatoes , Australian, Birthday, Easter, Entertaining, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy more
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"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."
Preheat the oven to 200°C.
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.
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.
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.
Once the potatoes have roasted, transfer them to a large serving bowl and add the herb butter.
Toss through and serve immediately.
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