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New potatoes with shallots and capers
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by Diana Henry
3 tbsp extra virgin olive oil, plus extra to taste
6 shallots, peeled and finely sliced
750g baby new potatoes
2 tbsp capers, soaked in water for 20 minutes, washed and patted dry
1 tbsp white wine vinegar
1. Warm the olive oil in a frying pan and sauté the shallots over a medium heat for 5 minutes until soft but not coloured.
2. Either steam the potatoes or boil them until just tender. Put them in a serving dish and add the capers and shallots (along with any oil that’s in the pan). Season and add the vinegar.
3. Turn everything over to make sure the potatoes are glossy. Check for seasoning – you may also want to add a little more olive oil. Serve hot or warm.
Typical values per serving:
This recipe was first published in April 2020.