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Pembrokeshire Earlies with Chilli & Lime Butter

GBS Chilli potatoes

Pembrokeshire Earlies with Chilli & Lime Butter

Food writer Shu Han Lee brings her love of seasonal British food with a Singapore twist in this glorious Pembrokeshire Earlies with chilli and lime butter side dish, part of our recipe collection with Great British Chefs. The zingy chilli and lime butter combined with the potatoes creates an ideal summer side for any occasion, and as the butter keeps for a week and freezes for months, you can also make extra to keep for the next time. It’s also delicious melted over seared steak or grilled/steamed fish and vegetables!






  • 500g Pembrokeshire Earlies
  • 1 Large pinch of Sea Salt
  • 100g Unsalted Welsh Butter, softened
  • 1 tsp Salt
  • 1 Lime, juiced + zest of half the lime
  • 1 Bird's Eye Chilli, chopped
GBS Chilli potatoes Chilli Lime 4


  1. Stir together all of the ingredients for the chill and lime butter, mixing well to make sure everything is well distributed.
  2. Cover and set aside for the flavours to meld while you cook the Pembrokeshire Earlies. You can also make this ahead and place it in a small bowl in the refrigerator; just bring it up to room temperature before serving.
  3. Rinse the potatoes. Leave the smaller ones whole, and halve any larger ones. Boil the potatoes in plenty of salted water until tender, for about 10-15 minutes. Drain well in a colander and allow to steam-dry for 5 minutes.
  4. Transfer the potatoes to a large bowl. Spoon the chilli and lime butter over, letting it melt over the warm potatoes. Toss to make sure everything is well coated and serve you Pembrokeshire Earlies with chilli and lime butter immediately.

Top Tip

This a a great side dish, and is quick and easy for any mid-week meal!
You can find lots more Pembrokeshire Earlies recipes from food bloggers, authors and chefs on the Great British Chefs website, here!