Save to your scrapbook

    Spring greens & new potato stir-fry

    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

    Spring greens & new potato stir-fry

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    500g baby new potatoes, halved
    500g Waitrose Baby Leaf Greens, thick stalks removed and leaves shredded
    2 tbsp olive oil
    2 red onions, thinly sliced
    100g feta, crumbled
    2–3 tbsp green basil pesto  


    1. Add the potatoes to a large pan of boiling water and simmer for 10–12 minutes until tender. Meanwhile, bring a full kettle of water to the boil. Place the shredded greens in a colander in the sink and pour over the boiling water. Set aside. Drain the potatoes and leave to steam dry for a couple of minutes.

    2. In a wok or large frying pan, heat the olive oil over a medium heat. Add the red onions and fry for 2–3 minutes until just beginning to soften, then add the potatoes. Cook for a further 6–7 minutes, stirring, until beginning to turn golden and caramelised.

    3. Add the greens to the pan for about 2–3 minutes, stirring until warmed through. Serve each portion topped with feta and pesto. 

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars