Whether you use a pestle and mortar in this recipe or a hand blender – Maldon Salt flakes will help grind down the herbs and butter into a beautiful paste. This is a big ratio of herbs to butter and that’s how I love it. You can add the garlic or leave it out, as chives give a nice hit of allium. If you can’t grind sorrel, add watercress or spinach and a gentle spritz of lemon. This is good with grilled chicken and also with simple barbecued vegetables.
- Put the potatoes into cold water and add a half of the Maldon Salt. Boil for 10-15 minutes or until a knife can easily go through.
- Meanwhile pound or blitz the herbs, butter, garlic (if using) and the remaining Maldon Salt. You will have this amazing emerald l-green buttery herb paste.
- Drain the potatoes and dress in the buttery herbs while still hot. Serve immediately.
