Page title and description
Salad dressings & dips
Griddled new potatoes with mint, lemon and rapeseed dressing
Warm, lightly dressed waxy new potatoes redolent of spring. If you don't have a griddle pan, use a heavy-based frying pan. These potatoes are good with chops, with fish, or at a barbecue.
Ingredients
- 800g new potatoes, scrubbed and cut into ½ lengthways
- rapeseed oil
- finely grated zest of ½ and juice of 1 lemon
- 2 tbsp mint, finely chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
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Step 1
In a pan of salted boiling water, cook the potatoes for 4 minutes. Drain, then toss in just enough oil to coat. Heat a griddle pan on a medium high heat.
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Step 2
Griddle each side until browned and tender all the way through, about 4-5 minutes. Cook in batches if needed and keep warm in the oven.
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Step 3
Whisk the lemon zest and juice, mint and 3 tablespoons of oil in small bowl and season.
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Step 4
Toss the warm potatoes in the dressing to serve.
