Warm Potatoes with Bottarga and Parsley

By Bottarga Turkey·Last reviewed 4 August 2026

Potatoes are the most generous surface bottarga has: warm, starchy and mild, they take salinity without arguing. Dress them while they are still hot so the oil and lemon go in, then grate the bottarga over at the table.

Serves

4 as a side

Preparation

5 minutes

Cooking

20 minutes

Total

25 minutes

Recommended formatGrated bottarga: Casa Bottarga UmamiHow much bottarga: About 4 g per person, half of it at the table.

Ingredients

• 700 g small new potatoes, scrubbed
• 4 tbsp extra virgin olive oil
• Juice of ½ lemon, plus a little zest
• 2 tbsp flat-leaf parsley, coarsely chopped
• 1 small spring onion or a few chives, finely sliced (optional)
• 16 g bottarga, finely grated
• Black pepper

Method

1. 01Put the potatoes in a pan of cold water, salt it lightly, less than usual, and bring to the boil.
2. 02Simmer for fifteen to twenty minutes, until a knife slides in with no resistance. Drain well and leave for a minute to steam dry.
3. 03Halve the larger potatoes so there are cut surfaces to absorb the dressing, and tip them into a warm bowl.
4. 04While they are still hot, add the olive oil, lemon juice and zest and turn them gently until glossy.
5. 05Fold through the parsley and the spring onion or chives, and add a good turn of black pepper.
6. 06Grate two thirds of the bottarga over the bowl and turn once. Take it to the table and grate the rest over the top just before serving.