Potatoes In Verjuice

I would often find myself looking for an accompaniment that could take the place of chips/fries or your everyday roast potatoes. This led me to develop my potatoes in verjuice. Incorporating the health benefits of verjuice and flavour and crunch of a roast potato, this versatile side feels at home with any roast dinner or steak.


  • 1.1lbs/500g new potatoes
  • 1 tbsp olive oil
  • 1 clove garlic, finely chopped
  • Pinch cracked pepper
  • 1⁄2 cup verjuice
  • 1⁄2 cup curly parsley, chopped


  1. Parboil the potatoes whole until they just start to soften.
  2. Remove from heat drain and set aside.
  3. In a large frying pan heat oil to a medium heat and add potatoes.
  4. Fry until they are soft in the centre and golden on the outside.
  5. Turn down heat to low.
  6. Allow pan to cool.
  7. Take off the heat and slowly add verjuice.
  8. Add crushed garlic and pepper.
  9. Return to heat and fry for 1-2 minutes until verjuice has reduced.
  10. Remove from heat and mix through chopped parsley.

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