Café de Paris roasties
Serves: 6-8 with flavoured butter left over
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Café de Paris roasties
Despite the name, Café de Paris butter actually originated in a Geneva restaurant of the same name in the 1930s. Packed with spices and umami flavour, it’s also great with steak and oil-rich fish like salmon.
Serves: 6-8 with flavoured butter left over
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
267Kcal
Fat
9gr
Saturates
4gr
Carbs
41gr
Sugars
3gr
Fibre
5gr
Protein
4gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1.5kg baby potatoes
- 2 tbsp rapeseed oil
For the Café de Paris butter (makes 360g)
- 250g butter, softened
- 2 shallots, chopped
- 2 garlic cloves
- 4 anchovy fillets
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce*
- 1 tbsp tomato purée
- ¼ tsp cayenne pepper
- 1 tsp paprika
- 1 tsp curry powder
- 2 tsp chopped thyme
- 1 tbsp capers
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a large roasting tin and drizzle over the oil. Season well and roast for 45-50 minutes, until soft and golden brown.
- Meanwhile, make the Café de Paris butter by putting the softened butter in a mini food processor with all of the remaining ingredients, apart from the capers. Whiz until combined, then transfer to a bowl and stir through the capers.
- When the potatoes are ready, remove from the oven and spoon over 3 heaped tablespoons of the butter, allowing it to melt in the residual heat. Transfer to a warmed serving dish and serve immediately. Chill or freeze the remaining butter. *Check your Worcestershire sauce is gluten-free, if required.
