Ingredients
- 700g kipfler potatoes
- 75g unsalted butter
- 1 tsp capers, chopped
- 1 eschalot, finely diced
- 2 cloves garlic, minced
- 1 bunch parsley, chopped
- juice of 1 lemon
- salt flakes and freshly-milled black pepper
Instructions
1 Put the potatoes in a steamer basket and cook over a saucepan of simmering water of 20 minutes, until tender. Peel while hot, then set aside.
2 Melt the butter in a large frying pan, then add the capers, eschalots and garlic. Cook for 1 minute, until aromatic, then mix in the potatoes. Cook for 5 minutes, turning often, until golden.
3 Stir in the parsley and lemon juice, then season with salt and pepper.