Potatoes with shallots, parsley and capers recipe

This can be made in advance and served at room temperature. You don’t need to peel the baby potatoes unless you want to as they usually have very thin skin. Wash them, though, and dry in a tea towel – some of the skin will come off then.

Timings

Prep time: 10 minutes, plus soaking time

Cook time: 30 minutes

Serves 

8

Ingredients

• 3 tbsp extra-virgin olive oil, or as needed
• 4 shallots, very finely sliced
• 1 tbsp cider vinegar, or as needed
• 2 tbsp capers, soaked in water for 20 minutes, rinsed and patted dry
• 750g baby waxy potatoes
• 2 tbsp finely chopped parsley

Method

1. Heat the olive oil in a frying pan and add the shallots. Cook over a low heat until the shallots are soft. Add the vinegar, some seasoning and the capers.
2. Meanwhile, steam or microwave the potatoes until tender. Dry them in a tea towel so they can absorb the dressing. Put them into a bowl and add the shallots with the dressing. Turn everything over and check for seasoning (you might need a little more oil or vinegar).
3. Cover with a clean cloth or some cling film until needed. Toss in the parsley just before you want to serve.