Place the potatoes in a pot, cover with cold water season with salt. Bring the potatoes to the boil and simmer for a further 10 minutes. Drain in a colander and allow to steam dry for 10 minutes.
Transfer the potatoes into a large roasting tray, add half of the Western Star Spreadable, salt and pepper, and toss well to coat the potatoes. Roast the potatoes for 40-45 minutes or until they are cooked through, golden and crispy.
As the potatoes roast, prepare the herb butter. Mix the Western Star Spreadable in a small bowl with the chopped herbs and lemon zest and stir to combine.
Once the potatoes have roasted, transfer them into a large bowl and add the herb butter.
