|Energy (Kcal) 196|
|Saturated Fat 1.4g||7%|
|Total Sugars 2.7g||3%|
Halve the potatoes lengthways and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
While the potatoes cook, roughly chop the capers and place in a large bowl with the chopped herbs, lemon zest and juice and oil. Mix everything together with a fork then add seasoning to taste.
Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled or barbecued food.
650g Salad potatoes
3tbsp capers in brine, drained and rinsed
3tbsp chopped fresh mint
3tbsp chopped flat leaf parsley
zest and juice of 1 lemon
3tbsp extra virgin olive oil
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.