Griddled new potatoes with mint, lemon and rapeseed dressing recipe image

Print Griddled new potatoes with mint, lemon and rapeseed dressing

Warm, lightly dressed waxy new potatoes redolent of spring. If you don’t have a griddle pan, use a heavy-based frying pan. These potatoes are good with chops, with fish, or at a barbecue.

Ingredients

  • 800g new potatoes, scrubbed & cut into ½ lengthways
  • Rapeseed oil
  • Finely grated zest of ½ & juice of 1 lemon
  • 2 tbsp mint, finely chopped
  • Salt & pepper

Method

  1. In a pan of salted boiling water, cook the potatoes for 4 minutes. Drain, then toss in just enough oil to coat. Heat a griddle pan on a medium high heat.
  2. Griddle each side until browned and tender all the way through, about 4-5 minutes. Cook in batches if needed and keep warm in the oven.
  3. Whisk the lemon zest and juice, mint and 3 tablespoons of oil in small bowl and season.
  4. Toss the warm potatoes in the dressing to serve.
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