Pic of Fried new potatoes and tangy dressing

Fried new potatoes and tangy dressing

Show ingredients

Fried new potatoes and tangy dressing

Side Serves 4 25 min
This quick recipe is a really luxurious way to enjoy waxy new potatoes – start with ones that are perky and fresh, with no give when you press their skin. It's tasty enough to stand as a vegetarian main course, or goes particularly well with fish.


  • 750g new potatoes, boiled until just tender (about 8-10 mins if small) and drained
  • oil for frying, e.g. vegetable or sunflower
  • 200g pitted green olives, drained and finely chopped
  • 100g capers, drained and finely chopped
  • handful flat leaf parsley, chopped
  • handful basil leaves, torn
  • zest of 1 lemon
  • salt and pepper


Prep time: 15 min
Cooking time: 10 min
  • Step 1

    Cut the potatoes into ½ cm slices or dice roughly. Heat a few tablespoons of oil in a large heavy frying pan and add the potatoes.
  • Step 2

    Fry on a medium heat until the edges are crisp, about 10 minutes. While the potatoes are cooking, combine the olives, capers, herbs, lemon zest and seasoning.
  • Step 3

    Drain the cooked potatoes on absorbent paper and tip into a serving bowl. Toss through about half the olive-herb mix and scatter the rest on top before serving.

You may also like…