No real recipe to write down for this one, just a lovely way to serve micro potatoes or the first tiny spring potatoes, the ones that you serve with the peel still on because it is so young and tender.
I just boil my potatoes in salted water, drain them and then put them back in the pot with some butter, more salt and some thinly chopped fresh mint. I shake the pot back and forth until the butter is melted, which makes the potatoes dance and take on a coating of butter, salt and mint on all sides.
Served like this the potatoes are creamy and buttery with a slight additional grassy hint of spring from the mint.