Ingredients
- Baby Potatoes 300 g
- Garlic 4 cloves, unpeeled, smashed
- Lemon Peel 1 strip
- Bay Leaf 1
- Kalamata & Chinese Olive Butter ¼ cup
Kalamata and Chinese Olive Butter
- Unsalted Butter 125 g, softened
- Garlic 1 clove, finely grated
- Pitted Kalamata Olives 1/3 cup, finely chopped
- Chinese Olive Vegetable 1 Tbs, drained
- Parsley 1 tsp, finely chopped
- Zest of 1 Lemon
- Salt & Black Pepper to taste
Cook It
- Make the butter: Combine all the ingredients except the salt and pepper in a medium bowl or the bowl of a stand mixer with the paddler attachment and combine until well incorporated. Taste and season with salt and pepper to your preference. Use immediately or roll tightly in baking paper or plastic wrap and keep refrigerated for up to 5 days or frozen for 1-2 months.
- Assemble the dish: Cover the potatoes, garlic, lemon peel and bay leaf with water in a large saucepan and bring to the boil over medium heat. Cook the potatoes until tender, about 8-10 minutes, depending on their size.
- Strain and discard the garlic, lemon peel and bay leaf, then transfer into a bowl and add the melted Kalamata and Chinese olive butter. Smash the potatoes with a wooden spoon so that end up with both big and small pieces, toss to coast with the butter and serve immediately.
