Chopped herbs, spring onions and capers added a fresh piquant flavour to these crisp sautéed potatoes - they're great to serve at a barbecue
Sauté British Gems with Rustic Salsa Verde
Prep: 5 mins; Cooking time: 15-20mins; Serves 4.
- 700g British Gems potatoes, washed
- 4 tbsp olive oil
- Grated zest and juice of 1 lemon
- 3 tbsp capers, drained
- 4 spring onions, trimmed
- Small handful flat leaf parsley
- Small handful of fresh mint
- Salt and freshly ground black pepper
- Slice the potatoes lengthways. Heat a large non-stick frying pan, add the oil and potatoes and sauté the potatoes for 15-20 mins, stirring occasionally until the potatoes are evenly browned and golden.
- Meanwhile, roughly chop the capers, spring onions, parsley and mint and mix in a bowl with the lemon zest and juice, a little salt and freshly ground black pepper.
- When the potatoes are cooked, remove from the heat and stir through the herb mixture. Serve straight away.