Crispy sauteed new potatoes with edamame and lemony chive yoghurt. This side dish screams spring and is fresh, zesty, creamy and healthy.
This is the kind of side dish you can eat as a main because it’s so moreish and so delicious. Plus isn’t any dish with potato just the best thing ever?
I realised I don’t have many potato recipes on the blog which is crazy because I eat them most days! Jacket potato, mashed potato, new potatoes, roasted potatoes – I love them all.
Frying potato is one of the best ways to enjoy them and it’s a great way to use up leftover potatoes. I’ll often fry some up with breakfast if I have some leftover from the day before.
These sauteed new potatoes are herby, peppery and crispy on the outside and perfectly soft and fluffy on the inside.
First you’ll boil them until soft and then fry them with lots of dried herbs, salt and pepper.
For the edamame beans, you can either use fresh or frozen ones. They’re a great ingredient to have in the freezer as you can enjoy them all year round. You could also sub for some broad beans or peas!
To cook the frozen edamame beans either boil or cook them in the microwave for a few minutes – so quick and easy! They add freshness and texture to this dish and are so good for you too.
The lemony chive yoghurt is made up of unsweetened vegan yoghurt, wholegrain mustard, garlic, lemon, chive and salt and pepper.
My favourite way to serve this is warm but if you wanted to make this ahead of time you could serve it cold or warm up (without the dressing) in the oven.
I’m going to be enjoying this all spring, and summer with the family. It’s getting me excited for eating outside when the weather gets a little warmer!
This dish would go perfectly with these:
As always if you make these sauteed new potatoes be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
- 1kg new potatoes
- 2 tsp mixed dried herbs
- 1 cup frozen edamame beans
- 1/2 cup unsweetned vegan yoghurt
- 1 garlic clove, minced
- 1 tsp wholegrain mustard
- 2 tbsp lemon juice
- 1 tbsp lemon zest, finely grated
- 3 tbsp fresh chive, finely chopped
- 1/2 tsp salt
- Cut the new potatoes in half length ways and place into a large pot of salted boiling water.
- Bring to a simmer and leave for 15-20 minutes, until soft.
- Check the potatoes are soft by piercing with a knife. Drain and rinse with some cold water.
- In a large frying pan heat 2 tbsp of vegetable oil on medium-high heat with some salt, pepper and half the dried herbs. Place half the new potatoes face down in the pan and fry until golden brown, about 4-5 minutes. With a spatula carefully flip over and repeat. Repeat with the rest of the potatoes, with some more oil, herbs and salt and pepper.
- Place the cooked new potatoes on a baking sheet with kitchen towel to soak up excess oil and place in the oven on a low heat to keep warm.
- Place the edamame beans in a bowl with a few tbsp of water and microwave on high for 4 minutes or per packet instructions. Drain and set aside.
- Prepare the yoghurt dressing. Place all the ingredients in a bowl and mix. Taste and season with salt and pepper.
- Place the potatoes on a serving plate, sprinkle the edamame beans on top and place the yoghurt in a bowl, or drizzle over top.
- Top with some lemon slices and extra fresh chives.
- Best enjoyed straight away but the yoghurt and potatoes will keep separately for a few days in the fridge. Reheat the potatoes at 150C/300F for 10-15 minutes.
Jersey or Charlotte new potatoes work really well and are currently in season.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 304 Total Fat: 3g Saturated Fat: 1g Unsaturated Fat: 2g Sodium: 354mg Carbohydrates: 60g Fiber: 8g Sugar: 6g Protein: 13g