Kipfler potatoes meuniere

by Ed Halmagyi

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.