Lemon Potatoes

A perfect dish for a summer evening, eaten at dusk with a chicken roasted in butter and a plate of lightly dressed just-out-of-the-garden salad leaves.


  • lb (700 g) small new potatoes
  • 2 oz (50 g) butter
  • 1 heaped tablespoon grated lemon rind
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper
  • Parsley and/or chives, chopped


Steam the potatoes and push off the skins when cool enough to handle. Melt the butter, stir in the lemon rind and juice, then the seasoning. Slide in the potatoes and roll them in the sauce so that they are evenly coated and heat through.

Sprinkle with chives and/or parsley.

‘Being boiled, baked or roasted and eaten with good butter, salt, juice of oranges and lemons and double refined sugar … they increase seed and provoke lust causing fruitfulness in both sexes.’

From The English Herbal by William Salmon, 1710.