teeny tiny new potatoes with lemon

June 15, 2011

Here’s a quick and easy Spring recipe for you. I found these potatoes last weekend and was immediately drawn to them when I saw that the label on them literally read: “teeny-tiny potatoes”. I guessed that they were a kind of new potato or baby new potato, oh-so common in the U.K. this time of year and exceptional in salads.

I looked in the fridge for inspiration and found a lemon and a bunch of spring onions. Perfect.

You could add bacon here (that would be amazing) but I wanted something a bit more simple, fresh, and zingy. Lemon, spring onions, olive oil, salt, pepper: that’s all you really need. If you have fresh herbs on hand then I’d say mint, rosemary or thyme would taste lovely in place of the spring onions.

If you like french fries {chips} doused with salt and vinegar then these would probably really appeal to you. The lemon offers that same acidity and the potatoes get crisp enough to be reminiscent of great fries. But really you don’t need to imagine these as something else: they completely hold their own.

As for leftovers (if I hadn’t gobbled the lot), I’d mix them with some ramp pesto and top with a fried or poached egg (and defo some bacon) for spring breakfast perfection.

Teeny-Tiny New Potatoes with Lemon


  • 1 pound of “teeny-tiny” new potatoes
  • olive oil
  • Kosher salt and freshly ground black pepper
  • 1 lemon, zested and juiced
  • 1/2 bunch of spring onions, finely chopped


  1. Preheat the oven to 450°F. Wash the potatoes and pat them dry. Toss them with enough olive oil to coat them, and with sprinkle with salt and pepper. Get your hands oily mixing them all together and then spread them on a large baking sheet and roast for 20 minutes, or until they are tender enough to be pierced with a fork, and their jackets are all wrinkled and a lovely crispy-golden brown.
  2. Toss them immediately with the lemon juice and zest, and stir in the spring onions so that they get warmed. Serve immediately.
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