For 4 people
Herb butter : 10 minutes + 1 hour in the fridge
Potatoes: 10 minutes
20 to 30 minutes
1 garlic clove
1 small handful of parsley
1 small handful of dill
Zests of 1/2 lemon
75g unsalted butter
750g new potatoes
2 Tropea onions
5/6 cherry tomatoes
Sea salt & pepper
Start with the herb butter. Peel and crush the garlic clove.
In a pestle and mortar or a food processor, crush the garlic with a pinch of sea salt and pepper.
Chop the herbs and zest half of a lemon. Add the herbs and lemon zests and crush them with the garlic. Cut the butter in cubes. Add the butter slowly, crushing it in as you go.
Transfer the herb butter on a square of cling film and roll into a cylinder. Twist the ends and put in the fridge for 1 hour.
Cook the potatoes in a pan of boiling water for 20 to 30 minutes, until cooked.
Cut the Tropea onions into thin slices. Cut the tomatoes.
Toss the potatoes with slices of herb butter, add the Tropea onions and tomatoes, season with salt and pepper and enjoy!