dill and mustard potatoes
 

Florence Knight

A king among potatoes, Jersey royals are at once sweet and earthy. They also possess a subtle bitterness, which is mellowed with the help of butter, honey and plenty of dill.

serves 4 people

750g Jersey royal potatoes, scrubbed
5g dill, roughly chopped, plus a good handful of dill stalks
70g unsalted butter
1 tsp Dijon mustard
2 tsp wholegrain mustard
1 tsp runny honey
1 tbsp extra-virgin olive oil
1 tsp lemon juice

Place the potatoes in a large pan covered with 2 litres of cold water. Add the dill stalks, butter and 10g coarse sea salt, then cover and bring to the boil. Gently simmer for 10 minutes, then turn off the heat and leave the potatoes in the water for a further 20 minutes, until they’re perfectly tender. Drain and set aside.

Place the potatoes in a large bowl, halving any that are particularly large. Mix in both mustards, as well as the honey, olive oil, ¼ tsp salt and the lemon juice. This is best done while the potatoes are still a little warm.