JERSEY BENNE POTATOES WITH TARRAGON BUTTER

I always feel a need to celebrate the first of the season Jersey Benne potatoes.  I love them with butter, sprig of mint and sea salt but i also like to mix up the butter and herbs to add a little extra note of flavour.

Serves 4

Ingredients

1 kg Jersey benne potatoes, scrubbed well

1 tsp salt

Tarragon butter

50g unsalted butter

2 tsp fresh tarragon leaves, finely chopped

1 lemon, zest

1 tsp dijon mustard

Generous pinch salt

Freshly ground black pepper

Method

Cook the potatoes in salted water over a moderate heat until tender (15-20 minutes).

Whilst they are cooking make the butter (this can be made in advance or even frozen).

Whip the softened butter until no lumps are visible. Add the chopped tarragon leaves, lemon zest, mustard and season to taste. Mix together well. You can leave at room temperature to add instantly to your potatoes or you can roll into a log shape on plastic wrap and chill until hard.