Categories: October

Ingredients

• 1kg baby new potatoes (choose a yellow-fleshed salad potato such as Charlotte)
• 3 tbsp olive oil
• grated zest and juice of 1 lime
• 4 pieces roasted red pepper (from a jar), finely chopped
• 1 red onion, finely chopped
• large bunch fresh flatleaf parsley, roughly chopped

Directions

1. Halve any larger potatoes, put into a saucepan over a medium heat and pour over a kettle of boiling water. Bring back to the boil and cook for 15 minutes, or until cooked through but not quite falling apart.

2. Meanwhile, mix the oil, lime zest and juice, red pepper and onion on a large platter. Season with plenty of salt and pepper.

3. Drain the potatoes and set aside until barely warm. Add to the platter with the parsley and toss well. Serve warm or at room temperature with the smoked haddock frittata.

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