New Potatoes with Mint Oil and Black Olives

mint potatoes

When tossed with fresh mint, extra-virgin olive oil and chopped black olives, these potatoes take on a new lease of life. 

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 6 people


In a pan of salted water, boil the potatoes for 15 minutes, or until tender when pierced.

Drain and leave in the pan to dry. 

Once dry, add the mint, olive oil, sea salt and olives and toss to combine. 


750g new potatoes, peeled
1/2 x 25g pack mint, leaves chopped
2 tbsp extra-virgin olive oil
1 tsp sea salt flakes
3 tbsp roughly chopped black olives

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