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New potatoes with crispy capers

New potatoes with crispy capers

Capers provide little salty, crispy kicks that contrast with the creamy texture of the spuds. This recipe by José Pizarro is a brilliant side dish for his Spanish-style slow-cooked lamb. 

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Gluten freeVeganVegetarian
  • Serves6
  • CourseSide
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 1kg new potatoes, scrubbed (any larger potatoes halved)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp capers, drained and patted dry

Method

  1. Put the potatoes in a large pan of cold salted water, bring to the boil and bubble for 15 minutes or until tender to the point of a knife. Drain and tip into a large serving bowl. While the potatoes are cooking, heat 2 tbsp oil in a frying pan over a medium-high heat and fry the capers until crisp and golden (about 2-3 minutes), then drain on kitchen paper.

  2. Drizzle the potatoes with the remaining 1 tbsp oil and season, then scatter over the crispy capers.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

779kJ/ 186kcals

Fat

7.7g

Saturated Fat

1.1g

Carbohydrates

25g

Sugars

2.1g

Fibre

3.2g

Protein

3.1g

Salt

0.8g

Rating details

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