Name: New potatoes with spinach & capers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 500g new potatoes halved; 1 tbsp olive oil; 2 tbsp butter; 100g spinach; 2 tbsp caper drained and rinsed; zest and juice 1/2 lemon

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New potatoes with spinach & capers

New potatoes with spinach & capers

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.6 out of 5.13 ratingsRate

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Buttery new potatoes are a fantastic spring side to any dish, this zesty version with lemon, capers and greens offers a fresh and simple take

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g new potatoes

halved
1 tbsp olive oil
2 tbsp butter
100g spinach
2 tbsp caper

drained and rinsed
zest and juice 1/2 lemon

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Nutrition: per serving

kcal175
fat9g
saturates4g
carbs18g
sugars2g
fibre3g
protein3g
salt0.6g

Method

step 1

Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.
step 2

Drain the potatoes and allow to steam-dry. Heat the oil with 1 tbsp of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.
step 3

Add the remaining butter along with the spinach, capers, lemon zest and juice. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper.

Recipe from Good Food magazine, March 2016

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A star rating of 4.6 out of 5.13 ratings

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