Page title and description
Fried new potatoes and tangy dressing
This quick recipe is a really luxurious way to enjoy waxy new potatoes – start with ones that are perky and fresh, with no give when you press their skin. It's tasty enough to stand as a vegetarian main course, or goes particularly well with fish.
Ingredients
- 750g new potatoes, boiled until just tender (about 8-10 mins if small) and drained
- oil for frying, e.g. vegetable or sunflower
- 200g pitted green olives, drained and finely chopped
- 100g capers, drained and finely chopped
- handful flat leaf parsley, chopped
- handful basil leaves, torn
- zest of 1 lemon
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
10 min
PT10M
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Step 1
Cut the potatoes into ½ cm slices or dice roughly. Heat a few tablespoons of oil in a large heavy frying pan and add the potatoes.
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Step 2
Fry on a medium heat until the edges are crisp, about 10 minutes. While the potatoes are cooking, combine the olives, capers, herbs, lemon zest and seasoning.
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Step 3
Drain the cooked potatoes on absorbent paper and tip into a serving bowl. Toss through about half the olive-herb mix and scatter the rest on top before serving.
