Buttery new potatoes are a fantastic spring side to any dish, this zesty version with lemon, and greens offers a fresh and simple take.
Ingredients
or300 grams of potatoes, new and salad, flesh only, raw
or1 tablespoon of oil, olive (11 g)
or11 grams of butter, salted
or250 grams of spinach, baby, raw
or1 tbsp of vinegar, balsamic (16 g)
Preparation
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, and balsamic vinegar. 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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