- 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.
Recipe from greenvale.co.uk
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A deliciously fresh potato side dish, perfect to accompany any main meal
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
Time: 5 mins Serves: 4 Nutrition: n/a