Roast baby new potatoes with tarragon and mustard butter
A household name in Northern Ireland, top chef Paula McIntyre has rustled up some delicious and simple Golden Cow recipes that are guaranteed to melt your heart.
What you'll need
750g baby potatoes, scrubbed clean
1 tsp sea salt
2 tbsp olive oil
Few sprigs of fresh thyme
For the Tarragon and mustard butter
1 shallot, peeled and finely chopped
100ml white wine
100g Golden Cow butter
2 tbsp wholegrain mustard
1 tbsp chopped fresh tarragon
Pre-heat oven to 200°C/gas 6/400°F. Toss the potatoes in the salt, oil and thyme and then transfer to a baking sheet. Roast for about 45 minutes, tossing occasionally, or until soft and golden.
To make the tarragon and mustard butter, boil the shallot and wine until all the liquid has disappeared. Cool and then blend with the butter, tarragon and mustard. Place on a sheet of cling film and roll into a sausage shape. Chill until set.
Slice one third of the butter and toss in with the hot potatoes. The remaining butter can be frozen and is also great with grilled chicken, salmon, steak or over plain boiled potatoes.