Ingredients

The following ingredients have 4 Servings
  • 750g small waxy potatoes
  • Juice of 1/2 lemon
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup roughly chopped flat-leaf parsley
  • 2 tbs small capers, rinsed, drained

Instruction

  • Place potatoes in a large pan. Cover with water and a pinch of salt. Bring to the boil, then reduce heat to medium-high and cook for 15 minutes until tender. Drain. Return potatoes to the pan over low heat, and toss briefly to thoroughly dry. Cool slightly, then halve. Toss warm potatoes in a large bowl with remaining ingredients, then season and serve.