Baked Potatoes with Juniper Butter Sauce

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The sweet, pungent taste of crushed juniper berries has an affinity with venison, pork and chicken. It is also the prevailing flavour in gin. Served as a sauce with baked potatoes, its aromatic properties can be appreciated.


  • 4 large potatoes
  • 1 small onion, finely chopped
  • 8 oz (225 g) butter
  • Juice of ½ lemon
  • 1 clove garlic
  • 1 teaspoon juniper berries
  • Sea salt and black peppercorns


Scrub the potatoes and bake until tender. Cook the onion in the butter until transparent. Add the lemon juice. With a pestle and mortar pound the garlic, juniper berries, salt and peppercorns. Add to the onions and butter and take off the heat.

When the potatoes are cooked, put them in a clean cloth and gently press to break open the skin. Reheat the butter sauce and pour into the top of each potato.

The now rare ‘Lumper’ potato was said to have ‘tears in his eyes’ for the Irish who died in the potato famine.

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