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New potatoes with mint oil and black olives recipe
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6 ratings
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. See method
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
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
555kj
131kcal
7%
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Fat
5g
7%
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Saturates
1g
4%
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Sugars
2g
2%
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Salt
0.8g
14%
of the reference intake
Carbohydrate 20.4g
Protein 2.3g
Fibre 2.2g
Method
- 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.
- Once dry, add the mint, olive oil, sea salt and olives and toss to combine.
See more Easter lunch recipes