New potatoes with chilli and lime butter

30 minutes


  • 500g of new potatoes

Chilli and lime butter

  • 1 pinch of sea salt, large
  • 100g of unsalted butter, organic, softened at room temperature
  • 1 tsp salt
  • 1 lime, juiced, and plus the zest of half the lime
  • 1 bird's eye chilli, chopped


Stir together all of the ingredients for the chilli and lime butter, mixing well to make sure everything is well distributed
Cover and set aside for the flavours to meld while you cook the potatoes. You can also make this ahead and place it in a small bowl in the refrigerator; just bring it up to room temperature before serving
Rinse the potatoes. Leave the smaller ones whole, and halve any larger ones. Boil the potatoes in plenty of salted water until tender, for about 10-15 minutes. Drain well in a colander and allow to steam-dry for 5 minutes
Transfer the potatoes to a large bowl. Spoon the chilli and lime butter over, letting it melt over the warm potatoes. Toss to make sure everything is well coated and serve immediately