New potatoes with chilli and lime
If you need a nice side-dish for your barbecued meat or Sunday roast, these new potatoes with chilli and lime will tick all the boxes! The dish is quick and easy to make (no need to peel) – deliciously zingy, it can be served warm or cold and goes really well with most mains.
Ingredients
Method
- Scrub the potatoes with the rough side of a kitchen sponge, then rinse well.
- Bring the potatoes to the boil in a pan of lightly salted, cold water, then simmer for 15 minutes until tender.
- Remove the seeds and veins from the chilli, then chop its flesh.
- Fry the chilli in the melted butter or olive oil for a minute or so.
- Drain the cooked potatoes and drizzle with the chilli butter/oil.
- Add the lime zest and juice, then toss well.