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Buttery jersey royal potatoes with broad beans, mint and lemon

Published: 18 Jul 17
Updated: 9 May 24

What a classic summery side dish. Jersey royal potatoes are cooked in a parcel of baking paper then tossed with fresh mint, broad beans and PLENTY of butter.

Easy
June 2017

Test kitchen approved

Serves 4-6
Hands-on time 40 min

What a classic summery side dish. Jersey royal potatoes are cooked in a parcel of baking paper then tossed with fresh mint, broad beans and PLENTY of butter.

Nutrition: per serving

Calories: 182kcals
Fat: 6.9g fat (2.3 saturated)
Protein: 4.4g protein
Carbohydrates: 22.9 carbs (2.1g sugars)
Fibre: 5.1g fibre
Salt: 0.1g salt

For 6

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Ingredients

800g jersey royal potatoes
A glug of olive oil
200g podded broad beans
A large handful of fresh mint leaves
A grating of lemon zest
A large knob of butter

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Method

Heat the oven to 200°C/180°C fan/gas 6. Tear off a square of nonstick baking paper and put on a baking tray. Halve the potatoes and put in the centre of the paper, drizzle with a glug of olive oil and season with salt and pepper. Fold the paper over the potatoes, then neatly crimp the edges to seal. Roast for 30 minutes until tender.
Meanwhile, boil a pan of water and add the broad beans. Cook for 3 minutes, drain and refresh under cold water, then skin if you like. At the end of the potato cooking time, open up the parcel and toss the beans into the potatoes with a large handful of fresh mint leaves, a grating of lemon zest and a large knob of butter. Taste, season and serve.