Serve these potatoes alongside venison, or simply for lunch – the recipe comes from Joni Ketonen, the Finnish head chef at Eldr restaurant in Belgravia
- Serves: 2 persons
- 200g new or baby potatoes
- 20g butter
- 1tsp smoked rapeseed oil or rapeseed oil
- a handful chives, finely sliced
Step 1Cook the potatoes in a pan of boiling salted water for 15-20 minutes, or until tender. Melt the butter and combine it with the smoked rapeseed oil.
Step 2Drain the potatoes and transfer to a bowl. Drizzle with the smoked oil and butter mixture, then top with the chives.