Pan-fried New Potatoes with Capers and Seaweed Butter
Ingredients
- 100g Irish butter, softened
- 1 garlic clove, crushed
- 1 large red chilli, seeded and finely chopped
- 1 tbsp drained capers, chopped
- 1 sheet nori seaweed
- 2 tbsp mixed chopped fresh parsley.
- 1 kg small new potatoes
- 2 tbsp rapeseed oil
- zest and juice of 1 lemon
Method
- Mix the butter, garlic, chilli, lemon juice & zest, capers, and Nori in a blender until smooth. Stir in the fresh chopped parsley and season with sea salt and pepper
- Put the potatoes in a large saucepan of lightly salted water and bring to the boil. Reduce the heat and simmer for 15 minutes or so until the potatoes are tender. Drain and then using a fork press gently on them to slightly crush them
- Heat the oil in a large frying pan. Add the potatoes and cook, stirring occasionally, until golden and crispy. Remove the pan from the heat and mix in the butter until evenly coated.
- Great served with a delicious BBQ or family style dinner
