sea bass v2 001a cop

New potatoes sautéed with herbs

  • Serves 6
  • Ready in about 35 minutes
  • Easy
A simple potato side dish recipe. A great accompaniment for our fennel, lemon and dill baked sea bass (recipe link below).

Nutritional info per serving

  • Calories184kcals
  • Fat9.2g (4.8g saturated)
  • Protein2.6g
  • Carbohydrates24.3g (2g sugar)
  • Salt0.2g

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  • 900g new potatoes, halved or quartered
  • 50g butter
  • 1 tbsp olive oil
  • 1 bay leaf
  • Few fresh thyme sprigs


  1. Par-boil the halved or quartered potatoes in a large saucepan of lightly salted boiling water for about 6-8 minutes. Drain well and set aside.
  2. Heat the butter and olive oil in a deep, large frying pan over a medium heat. Add the drained potatoes, toss in the butter and oil, then add the bay leaf and thyme sprigs. Cook for 15-20 minutes, turning occasionally, until tender and golden. Discard the herbs, season to taste with salt and freshly ground black pepper and serve with the fennel, lemon and dill baked sea bass.
  • You can par-boil the potatoes in the morning. Drain, set aside at room temperature, covered, then simply sauté for serving.

From December 2006

Main Ingredients:

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