Recipe of the Week: One‑Pan New Potatoes with Garden Greens & Herb Oil

Late May is that magical moment when the first new potatoes are ready to lift — small, thin‑skinned, earthy, and nothing like the supermarket versions. Even if you’re growing in containers, a single pot can give you enough for a cracking meal. Pair them with whatever greens are ready (spinach, chard, kale shoots, or even a handful of pea tops), and you’ve got a dish that tastes like the turning of the season.

This recipe is simple, comforting, and built entirely from the kind of harvests small‑space growers can pull off right now.

Ingredients (Serves 2)

  • 500g new potatoes, scrubbed
  • 2 large handfuls mixed garden greens (spinach, chard, kale shoots, beet leaves, or pea tops)
  • 2 cloves garlic, finely sliced
  • 3 tbsp olive oil
  • Small knob of butter (optional but lovely)
  • Zest of 1 lemon
  • Salt & pepper
  • For the herb oil:
    • Small bunch soft herbs (parsley, chives, mint, basil — whatever’s growing)
    • 3 tbsp olive oil
    • Pinch of salt

Method

  1. Boil the potatoes Halve any larger ones so they’re all roughly the same size. Simmer in salted water for 12–15 minutes until tender.
  2. Make the herb oil Finely chop your herbs and stir them into the olive oil with a pinch of salt. Set aside to infuse.
  3. Sauté the greens In a large pan, warm the olive oil and gently cook the garlic for 1 minute. Add the greens and let them wilt down.
  4. Bring it all together Drain the potatoes and tip them into the pan with the greens. Add the butter (if using), lemon zest, salt, and pepper. Toss everything so the potatoes get glossy and coated.
  5. Finish with herb oil Spoon the herb oil over the top just before serving. It lifts the whole dish.

Why This Recipe Works This Week

  • Uses small‑space staples: potatoes in bags, cut‑and‑come‑again greens, soft herbs.
  • Quick, comforting, and perfect for a Sunday blog post.
  • Lets you talk about early harvests

The post Recipe of the Week: One‑Pan New Potatoes with Garden Greens & Herb Oil appeared first on The Veg Grower Podcast.



Comments

Post a Comment

Popular posts from this blog

Courgette & Feta Dip with Mint & Chilli

Hi, it’s Scott here with this week’s recipe – and as we settle into the heart of summer, I’ve got a light, refreshing dip that’s perfect for warm days, BBQ spreads, or simply dipping flatbreads in the garden: Courgette & Feta Dip with Mint & Chilli . This is a really simple one, with just a few ingredients, but don’t let that fool you – it’s full of flavour. The key is in how you cook the courgettes. They need to be either roasted hard and fast or slowly and gently, to help drive off excess water and concentrate their flavour. I go for a hot roast in this version, and it works a treat. So, let’s head to the kitchen and see how it’s made. As always, you can find this recipe and others on my Instagram page @seedtotableplot13 . Ingredients 3 medium courgettes (approx. 500g), halved lengthways 3 cloves garlic, sliced 100g feta cheese 1 red chilli, finely diced 5g fresh mint, chopped Juice of 1 lemon Olive oil Salt Method Salt the courgettes: Place the courgette ...
Read more

Winter Purslane and Potato Salad with Mustard Dressing

As we move deeper into November, the garden might be slowing down, but there are still plenty of fresh flavours to be found — especially from our Seed of the Month: Winter Purslane . This simple yet hearty salad makes the most of those mild, succulent leaves paired with warm potatoes and a tangy mustard dressing. It’s the perfect side dish for roast dinners, or even on its own as a light lunch. Ingredients 500g new potatoes (or any waxy potato), scrubbed and halved if large 2 generous handfuls of fresh Winter Purslane leaves, washed and dried 1 small red onion, finely sliced 2 tbsp olive oil 1 tbsp wholegrain mustard 1 tbsp white wine vinegar or cider vinegar 1 tsp honey (optional) Salt and freshly ground black pepper Optional: a few chopped chives or parsley for garnish Method Cook the potatoes Place the potatoes in a pan of salted water, bring to the boil, and simmer for around 10–12 minutes until tender. Drain and allow to cool slightly — you want them warm, no...
Read more

How to Grow Leeks From Seed (A Simple Guide for UK Gardeners)

Leeks are one of my favourite crops to grow. They’re reliable, hardy, brilliant value for money, and they slot perfectly into the veg garden from autumn right through winter. And the best bit? They’re incredibly easy to grow from seed. When to Sow Leek Seeds In the UK, the ideal sowing window is: Late February to April for early and maincrop leeks May to early June for later varieties Sow earlier for big winter leeks, later for slimmer summer ones. What You’ll Need Leek seeds Seed trays or deep modules Fine seed compost A watering can with a fine rose Labels (trust me, you’ll forget which variety is which) How to Sow Leeks From Seed 1. Fill your trays with seed compost Leeks like a fine, free‑draining mix. Gently firm the compost but don’t compact it too much. 2. Sow thinly You can sow in two ways: Option A: In trays Scatter the seed thinly across the surface, then cover with a light sprinkle of compost. Option B: In modules Drop 4–6 seeds into each module. Th...
Read more