Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spice crusted new potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spice crusted new potatoes

    To get ahead, toss the pre-boiled potatoes with the spicy onion mixture and scatter in a roasting tin, so it’s all ready for popping in the oven to roast.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 50 minutes to 55 minutes

    Serves: 8


    • 4 tbsp olive oil
    • 1kg small Spanish new potatoes
    • 15g pack chives
    • 2 small red onions, roughly chopped
    • 1½ tsp celery salt
    • 1 tsp freshly ground black pepper


    1. Preheat the oven to 220C, gas mark 7. Wash the potatoes and halve any large ones. Cook in plenty of boiling salted water for about 15 minutes until just tender. Drain thoroughly and return to the pan.
    2. Roughly snip all but 2cm from the chive bundle and put in a food processor with the onions, celery salt, pepper and 2 tbsp of the oil. Blend to a coarse paste.
    3. Tip the mixture over the potatoes and mix well so the potatoes are evenly coated. Tip into a roasting tin and drizzle with the remaining oil. Cook for about 35-40 minutes, turning once or twice until the potatoes are golden. Serve scattered with the remaining chives.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars