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  • 50ml oil
  • 500g baby new potato
    halved
  • bunch mint
    chopped

Nutrition: per serving

  • kcal195
  • fat12g
  • saturates2g
  • carbs22g
  • sugars0.8g
  • fibre2g
  • protein3g
  • salt0.02g
    low
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Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Heat a large heavy-based ovenproof, flameproof pan and add the oil. Drop the potatoes in the oil and cook for 5 mins, so they are coloured. Remove from the pan using a slotted spoon, draining the excess oil. Wipe the oil from the pan with kitchen paper, then return the potatoes to the pan. Put in the oven, and cook for a further 15 mins. Sprinkle over the mint and serve.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.4 out of 5.5 ratings

ammo.ammo

Timings did not work at all, leave quite a bit longer

lizleicester

A star rating of 5 out of 5.

Seemed an amazingly quick way to make delicious roasties (and a healthier version).

abcdefghijord avatar

abcdefghijord

Love these, except I'm not a huge fan of fresh mint so found using dried stuff better. Great side dish though!

mawhyte

Avoid this recipe if you have real new potatoes rather than the supermarket stuff

lilmssquirrel

A star rating of 5 out of 5.

Love them. So did the husband and he is the fussiest potato eater ever!

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