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Spanish Potato recipe ๐Ÿฅ”๐Ÿ…

Here's a super quick and easy recipe for the final few weeks of August! From start to finish (including prep!) takes approximately 30 minutes. It's a great one for lunches or to add to dinner. Works great with fish, or to add to a leafy salad.


Ingredients - serves 4-6 portions

- Baby potatoes (Approx. 500g)

-cherry tomatoes (approx. 250 grams)

-Half a packet of fresh basil (approx. 15 grams from a 30g bag!)- chopped finely

-A bunch of fresh spring onions OR 1/2 red onion


-To taste: Salt, pepper, a few squeezes of lemon juice

-Olive oil

-White wine vinegar


Preparation: 20 minutes maximum!

  1. Wash the baby potatoes (if you prefer you can peel them!) and chop them in half

  2. Chop the basil finely

  3. Chop 250 grams of cherry tomatoes (cut each tomato in half)

  4. Chop the red onion/chop the spring onions into small slices

How to prepare:

Cooking time 20-30 minutes

  1. Cook the potatoes approx. 20 minutes (or until they are soft when you put a knife through them)

  2. Drain the potatoes and allow them to cool

  3. Add the freshly chopped basil, tomatoes and spring oninons/red onion

  4. Drizzle with olive oil, 1 tablespoon of white wine vinegar and salt/pepper to taste

  5. Eat cold or reheat again on the stove!

  6. Add a squeeze of lemon juice to taste

  7. Enjoy!

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