A simple seasonal side that turns humble new potatoes into something elegant and memorable. Creamy butter carries the clean, green heat of fresh wasabi, lifting the natural sweetness of the potatoes without overwhelming them. Perfect served warm alongside grilled fish, roast chicken, or a summer barbecue spread.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes
Serves: 2
Ingredients
- 400g new potatoes
- 40g unsalted butter (softened)
- 1–2 tsp freshly grated wasabi (to taste)
- Sea salt, to season
- Optional: finely chopped chives or spring onions to finish
Method
- Place the new potatoes in a pan of salted cold water. Bring to the boil and cook for 15–20 minutes, until tender when pierced with a knife.
- Drain well and allow to steam dry for 1–2 minutes.
- In a bowl, mix the softened butter with freshly grated wasabi until smooth and fully combined.
- While the potatoes are still warm, gently toss them in the wasabi butter until evenly coated.
- Season with sea salt and finish with chives or spring onions if using. Serve immediately.
Why it works
The natural sweetness of new potatoes balances the bright, aromatic heat of fresh wasabi, while butter adds richness and depth. The result is simple comfort food with a refined, Japanese-inspired twist.
💡 Chef tip: Always add fresh wasabi off the heat. High temperatures quickly destroy its delicate aromatic compounds, leaving only heat without fragrance. For the best flavour, grate it finely and fold it into softened butter just before serving so the full green aroma is preserved.