New potatoes with mint oil and black olives recipe
With just four ingredients and two steps, this recipe is a reminder that great food can be easy and simple. When tossed with fresh mint, extra-virgin olive oil and chopped black olives, these potatoes take on a new lease of life.
See method- Serves 6
- 5 mins to prepare and 15 mins to cook
- 131 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 750g new potatoes, peeled
- 15g mint, leaves chopped
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt flakes
- 3 tbsp roughly chopped black olives
Each serving contains
- Energy
- 555kJ 131.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 20.4gProtein 2.3gFibre 2.2g
Method
- In a pan of salted water, boil the potatoes for 15 mins, or until tender when pierced. Drain and leave in the pan to dry.
- Once dry, add the mint, olive oil, sea salt and olives and toss to combine.
- See more Easter lunch recipes
