Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 10 new season potatoes (e.g. Queens) (approximately 400g)
  • 600g cod fillet
  • 4 spring onions
  • 1 lemon
  • 2 teasp. of salt
  • 1 tablesp. of mild paprika
  • Garlic cloves, peeled and left whole
  • Thyme
  • Rosemary
  • 1 teasp. rapeseed or olive oil
EUPOTATOES27699 5 website 820x480 recipes 72
Cooking time: 35 MIN

A recipe that will make you rediscover the roasted new potato. Classic, simple, but totally irresistible, the potato is sublimated by sprigs of thyme, salt, paprika and rosemary.

  1. Preheat the oven to Gas Mark 4, 180°C (350°F).
  2. Wash, dry and cut the potatoes in half. Place the potatoes in an ovenproof dish.
  3. Mix the salt and paprika. Sprinkle the potatoes with half of the mixture.
  4. Add a few cloves of garlic, thyme and rosemary.
  5. Sprinkle with a drizzle of oil, cover and bake for 25 to 30 minutes.
  6. Season the cod fillets with salt and pepper. Heat a knob of butter in a pan and fry the cod on both sides.
  7. Heat a grill pan. Cut the spring onions lengthwise. Cut the lemon into slices. Grill the spring onions and the lemon on both sides.
  8. Prick the potatoes with the tip of a knife to check that they are cooked.
  9. Serve the potatoes with the cod, grilled spring onions and lemons.

Credit: recipe by AnneCé Bretin.

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