New potatoes with mint oil and black olives recipe

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 131 calories / serving
  • Healthy
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With just four ingredients and two steps, this recipe is a reminder that great food can be easy and simple. When tossed with fresh mint, extra-virgin olive oil and chopped black olives, these potatoes take on a new lease of life. 

  1. In a pan of salted water, boil the potatoes for 15 mins, or until tender when pierced. Drain and leave in the pan to dry. 
  2. Once dry, add the mint, olive oil, sea salt and olives and toss to combine. 

See more Easter lunch recipes 

  • Ingredients

  • 750g new potatoes, peeled
  • 15g mint, leaves chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt flakes
  • 3 tbsp roughly chopped black olives
  • Energy 555kj 131kcal 7%
  • Fat 5g 7%
  • Saturates 1g 4%
  • Sugars 2g 2%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 20.4g Protein 2.3g Fibre 2.2g


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