Potato & Samphire

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 as a side

Ingredients:

Baby new potatoes – 800 g

Fresh samphire – 200 g

Unsalted butter – 3 tablespoons

Extra-virgin olive oil – 1 tablespoon

Garlic – 2 cloves, finely minced

Lemon zest – from 1 lemon

Lemon juice – 2 tablespoons

Fresh flat-leaf parsley – 2 tablespoons, finely chopped

Sea salt – to taste

Freshly ground black pepper – to taste

Instructions:

Boil potatoes in salted water until just tender, then drain and steam-dry.

Blanch samphire for 1–2 minutes, drain, and rinse briefly under cold water.

Melt butter with olive oil in a large pan, gently cook garlic, then add lemon zest.

Add potatoes to the pan, halving larger ones, and toss in the lemon-garlic butter.

Add samphire, parsley, and lemon juice. Toss gently, then season lightly with salt and pepper.

Transfer to a serving dish and serve warm with extra lemon wedges.

Nutrition (Calories)Approximate: around 220–260 calories per serving (as a side), depending on potato size and exact amount of butter and oil used. Best for a fresh, summery side dish to pair with fish, chicken, or a vegetarian menu.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Notes

Pro Tip:
Let the potatoes sit in the warm pan for a minute off the heat after seasoning so they fully absorb the lemony butter before serving.