Skip to content
New potatoes with mint oil and black olives recipe

New potatoes with mint oil and black olives recipe

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

  • 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

  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

You may also like

Be the first to comment

Before you comment please read our community guidelines.