New Potatoes with Peas and Coriander by Ottolenghi

When new potatoes are in season, this is a great way to cook and serve them. Perfect as one of your side dishes for your next barbecue…

New potato (April onwards)

Recipe by Yotam Ottolenghi



A few chopped anchovies or sorrel leaves make a nice addition here, if you want to add another burst of flavour. Serves four as a side dish.


  • 300g podded peas (fresh or frozen )

  • 2 green chillies, finely chopped (take out the seeds, if you prefer)

  • 1 small preserved lemon, pips discarded, flesh and skin roughly chopped

  • 15g coriander leaves, roughly chopped, plus an extra 5g to garnish

  • 60ml olive oil

  • Finely grated zest of ½ small lemon, plus 1 tsp lemon juice

  • Salt and black pepper

  • 750g new potatoes (cut in half if large)


  • Bring a large pan of water to a boil, blanch the peas for a minute, then drain. Set aside one-third of the peas and put the rest in a food processor with the chillies, preserved lemon, coriander leaves, oil, lemon zest, a third of a teaspoon of salt and plenty of pepper. Blitz to a rough paste.
  • Bring a large saucepan of well salted water to a boil, then cook the potatoes for 15 minutes, or until soft. Drain, transfer to a large bowl and roughly crush: you want at least a third of them left more or less whole. Add the blitzed and whole peas to the bowl with the lemon juice and chopped coriander, gently stir through and serve warm

Cook’s Tip

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