New potatoes with peas and coriander


Preparation info

  • Serves


    as a side
    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This is a lovely side to have with lamb, or all sorts of other spring things. If it is spring and you see some sorrel leaves then add them here, roughly chopped, for an extra burst of flavour. A few chopped anchovies also work well.

This dish can be made a few hours in advance – just warm through before serving.


  • 300 g peas, fresh or frozen
  • 2 green chillies, finely chopped
  • 1 small preserved lemon


  • Fill a small saucepan with plenty of water and place on a high heat. Bring to the boil, then add the peas and blanch for 1 minute. Drain and set a third of the peas aside. Place the remaining peas in a food processor with the chillies, preserved lemon, coriander, olive oil, lemon zest, teaspoon