Biggest handfuls of salty goodness!! As well as having a low carb/fat content, samphire is high in vitamins A, C, D &B2... and if this weren't good enough it's also super rich in iodine. So if you're worried about not having enough, stock up on your weeds!
Butter potatos & samphire You'll need; 20 new potatoes
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic, minced
115 g samphire (~ 2 cups)
Small bunch parsley, chopped
Cut the potatoes anyway you'd like, leaving the smaller potatoes whole. Boil in a large pan of water until tender.
Melt half of the butter in a large frying pan, along with the olive oil. Add the garlic and cook over a medium-low heat for a couple of minutes, until soft & fragrant.
Remove any thick, tough-looking stems from the samphire, and add it to the pan with the garlic. Sauting for 5 more minutes.
When the potatoes are cooked, drain them and add them to the pan, along with the remaining tablespoon of butter and plenty of black pepper. Mix to combine, and allow the butter to melt.
Add the fresh parsley just before serving