New Potatoes with Spinach & Capers

Prep: 10 mins
Cook: 30 mins
Difficulty: Easy
Serves: 4



  • 500g new potatoes, halved
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 100g spinach
  • 2 tbsp caper, drained and rinsed
  • zest and juice ½ lemon


  1. Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.
  2. Drain the potatoes and allow to steam-dry.
  3. Heat the oil with 1 tbsp of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.
  4. Add the remaining butter along with the spinach, capers, lemon zest and juice.
  5. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper.


Recipe from Good Food magazine, March 2017

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