Name: Herbed Potatoes
Total time: 30 min
Yield: Serves: 4 as a side
Ingredients: salt; 4 tablespoons olive oil; 1 teaspoon wholegrain mustard; 750 g/1 lb 10 oz baby potatoes; a handful of finely chopped flat leaf parsley leaves; a few mint leaves, finely chopped (swap for wild fennel leaves if in season); 1 teaspoon lemon juice; a handful of finely chopped dill; 1 garlic clove, crushed

Preparation info

Serves:
4
as a side

Difficulty
Easy
Ready in
30 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

I cook these fresh and flavoursome potatoes a lot in summer. The tanginess from the mustard works perfectly with the infusion of fresh herbs. Best served with salads or to balance out a heartier plant feast. The herbed cream dressing also works well over green beans, roasted carrots and courgette ribbions.

Ingredients

750 g/1 lb 10 oz baby potatoes

Method

Cook the potatoes in a pan of salted boiling water for 15–20 minutes until tender.

Meanwhile, to make the herbed cream, whisk the mustard, lemon juice, garlic, olive oil and a big pinch of salt together in a bowl. When it has reached a creamy consistency, fold in the herbs.

Once the potatoes are cooked, drain and transfer to a serving bowl. Spoon over the herbed cream and mix un