Waitrose and Partners
Spring greens & new potato stir-fry

Spring greens & new potato stir-fry

This dish is perfect for spring and summertime. It's packed with flavour and bursting with goodness. The red onions start to caramelise, adding a beautiful sweetness to the dish, paired with tangy feta and nutty pesto. 

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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
  • 3 tbsp green basil pesto(approx. 2–3 tbsp)


  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.


Typical values per serving when made using specific products in recipe


1,375kJ/ 329kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating