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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g new potatoes
  • 1 red chilli
  • 1 small cube of butter or vegetable oil 1 Tbsp
  • zest and juice of 1 lime

Method
 

  1. Scrub the potatoes with the rough side of a kitchen sponge, then rinse well.
  2. Bring the potatoes to the boil in a pan of lightly salted, cold water, then simmer for 15 minutes until tender.
  3. Remove the seeds and veins from the chilli, then chop its flesh.
  4. Fry the chilli in the melted butter or olive oil for a minute or so.
  5. Drain the cooked potatoes and drizzle with the chilli butter/oil.
  6. Add the lime zest and juice, then toss well.