Prep: 10 mins Cook: 15 mins
Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
Nutrition: per serving (6)
- kcal178
- fat5g
- saturates2g
- carbs29g
- sugars2g
- fibre3g
- protein6g
- salt0.2g
Ingredients
- 1kg baby new potato, halved
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp grated parmesan (or vegetarian alternative)
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- small bunch basil, roughly chopped
Basil
ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 6 sundried tomatoes, finely sliced
Method
Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.
Comments, questions and tips