Summer 2022

Olia Hercules Green Potatoes

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Serving: 6 people

Green Potatoes


800g of New potatoes, skins on

1tbsp Maldon Salt

50g Chives, roughly chopped

50g Dill, roughly chopped

A handful of Sorrel or Watercress leaves

1-2 Garlic cloves (oprional)

50g Butter


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.

  1. 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.
  2. 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.
  3. Drain the potatoes and dress in the buttery herbs while still hot. Serve immediately.
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