1. Add the unpeeled potatoes to a steamer basket and cook over a saucepan of simmering water for 20 minutes, or until tender. 2. Peel the potatoes while hot and slice in halves on an angle. Larger potatoes maybe sliced into three or four pieces in the angle. Set aside. 3. Melt the butter in a large frying pan, then add the capers, eschalots and garlic. Cook for 1 minute, then mix in the potatoes. Cook for a further 5 minutes, turning often, until golden. 4. Stir in the parsley and lemon juice, then season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
