Herbed New Potatoes
Inspired by techniques from Bon Appétit.
New potatoes steamed until tender, then finished in a hot frying pan with garlic and a handful of soft herbs so the cut sides pick up a little colour. Steaming first and sautéing second means the potatoes can be made mostly ahead and finished in minutes just before serving.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Steam the potatoes. Steam the potatoes until tender, about 9 minutes. They can be steamed up to 2 hours ahead and left at room temperature.
- 2
Sauté the garlic. Heat the oil in a large frying pan over medium-high heat. Add the garlic and stir for 30 seconds.
- 3
Finish the potatoes. Add the potatoes and herbs, sprinkle lightly with the salt and pepper, and sauté until the potatoes are heated through and golden, about 8 minutes.
- 4
Season and serve. Season with more salt and pepper to taste, transfer to a bowl and serve.
Storage
Best served warm, right after sautéing. Leftovers keep covered in the fridge for up to 3 days; reheat in a hot frying pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
- Total fat: 20.2 % of energy (limit ≤ 30%)
- Saturated fat: 2.7 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.21 g (limit ≤ 0.41 g)
- Fibre or fruit & veg: 3.7 g fibre / 0 g veg (limit ≥ 2.1 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
EU nutrition claims
- Low fat: 2.4 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.3 g saturated fat per 100 g, 2.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 0.9 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.14 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 151 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- steamer basket or pot with lid
- chef's knife
- chopping board
- large frying pan
- wooden spoon or spatula
- serving bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 165 kcal |
| Protein | 3.7 g |
| Carbohydrate | 30.3 g |
| of which sugars | 1.4 g |
| of which free sugars | 0 g |
| Fat | 3.7 g |
| of which saturates | 0.5 g |
| Fibre | 3.7 g |
| Salt | 0.21 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
