Pan-fried New Potatoes with Capers and Seaweed Butter


  • 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


  1. 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
  2. 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
  3. 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.
  4. Great served with a delicious BBQ or family style dinner