Riverford Wicked Leeks
New potatoes with chilli and lime recipe image

Print New potatoes with chilli and lime

Serve this quick and easy side with grilled fish or chicken. It also makes a good vegetarian meal with some fried halloumi and salad leaves. We harvest our new potatoes from late spring to mid-summer. They have much less staying power than main-crop potatoes so eat them within a week of getting them in your veg box.


  • 800g new potatoes, cleaned
  • 50g butter
  • 1 red chilli, deseeded & finely chopped
  • Grated rind & juice of 1 lime
  • 2 tbsp fresh parsley or coriander, chopped


  1. Bring a large pan of water to the boil. Add the potatoes, bring back to the boil. Simmer gently for 12-15 minutes or until cooked through. Drain well.
  2. Melt the butter in a large pan and add the chilli for about 30 seconds. Add the grated rind and lime juice, then the potatoes.
  3. Toss for a couple of minutes until heated through. Add some chopped parsely or coriander to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes