Ingredients

• 450g (1lb) small, waxy new potatoes, scraped or scrubbed clean
• 2 large mint
• a knob butter
•   Maldon sea salt

Method

1. Place the potatoes in a pan of cold water, adding one teaspoon of salt for every pint of water. Bring to the boil, then simmer for 10 minutes.
2. Add one sprig of mint and continue to cook for a further two to five minutes, or until the potatoes are tender when pierced with a small, sharp knife.
3. Meanwhile, finely chop the leaves from the remaining mint sprig. Drain the potatoes and return them to the pan with the butter and chopped mint. Toss briefly until the butter has melted. Serve at once.

Notes