Lemon + olive baby potatoes

Lemon + olive baby potatoes

By
From
Eat This, My Friend
Serves
6
Photographer
Jade O'Donahoo; Huw Rogers

For as long as I can remember, this has been my go-to dish if I have to take something to a potluck dinner or barbecue. I get requests for the recipe each time I make it, so it was one of the first dishes I ever put to paper. Sometimes, I like to add a few big handfuls of rocket (arugula) leaves at the end for some extra spice and flavour.

Ingredients

Quantity Ingredient
1kg baby potatoes, (if some are a bit larger than the rest, cut in half)
95g sicilian green olives, pitted
small handful roughly chopped parsley
60g baby capers, rinsed and drained

Dressing

Quantity Ingredient
2 lemons, juiced
1 lemon, zested
125ml olive oil

Method

  1. Put the potatoes, skin and all, into a stockpot and cover with cold water. Add a pinch of salt, place over high heat and bring to the boil. Reduce the heat and simmer for 20–30 minutes, until completely tender but not falling apart (check by inserting a knife). Once done, drain and rinse with cold water immediately to stop them from cooking further. Drain well again and transfer to a large bowl.
  2. While the potatoes are cooking, make the dressing. Combine the ingredients and a few big pinches of salt and some pepper in a screw‑top jar and shake vigorously. Set aside.
  3. Pour the dressing over the potatoes and toss well to coat. Next, add the olives, parsley and capers and gently toss again. Taste, and adjust the seasoning if necessary.
  4. The potatoes can be stored in the fridge for 1 day.
Tags:
Vegetarian
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