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New potatoes with spinach & capers

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 175
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 2
  • Protein 3
  • Fat 9
  • Fibre 3
  • Salt 0.6

Nutrition per serving

  • Calories 175
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 2
  • Protein 3
  • Fat 9
  • Fibre 3
  • Salt 0.6

Ingredients

  • 500g new potatoes, halved
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 100g spinach
  • 2 tbsp caper, drained and rinsed
  • zest and juice ½ lemon

Method

  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.

  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.

  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.

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