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New potatoes with mint oil and black olives recipe

5 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

Serves 6
5 mins to prepare and 15 mins to cook
131 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

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

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