Potatoes with Parsley, Lemon and Capers
Thursday, February 24, 2011 at 02:30PM 
As Rose Prince recently, and so accurately surmised: ‘As long as I am with friends and we can gossip, swap news, complain and laugh, we will survive the uphill climb to summer’. So much of this time of year can seem laboured – although the bloom of spring bulbs casts a much needed glow on our surroundings – we are still sadly lacking in the array of fresh vegetables and fruits that the summer months provides. Fortunately, potatoes are one of the exceptions and with just the right balance of herbs and savour; you can transfer a lonely spud into a bright tasting feast. This particular dish is a glorious way to add flavour to roasted meats or to serve alongside grilled prawns, seared salmon, roasted peppers or even a slow cooked stew.
You could, if you so wish, ring the changes and add a whole host of herbs to the mix. Coriander, chives, marjoram and thyme all spring to mind. The lemons and capers are key to adding just the right burst of flavour that these cubed, crunchy potatoes need. If you can get hold of caperberries (often to be found in good quality delis) then all the better; trimmed of their stalks and sliced in half they provide a clean crunch to the proceedings. I always lean towards the floury varieties of potato: maris piper or lady balfour are always reliable and give a lovely texture and flavour.
POTATOES WITH PARSLEY, LEMON AND CAPERS
Serves 4 as an accompaniment
1kg/2¼ lb potatoes – about 4 large potatoes suitable for roasting
4 tbsp olive oil
The juice and zest of 1 lemon
2 tbsp capers, drained and rinsed
A bunch of fresh parsley, finely chopped
Preheat the oven to 200c (180c fan oven). Scrub the potatoes and cut in to 2cm cubes. Roughly chop the parsley. Mix half the olive oil with the potatoes and season well, place in a large non-stick roasting pan, ensuring that they are spread evenly and are not piled on top of each other.
Roast for 35 – 45 minutes until golden brown and crisp. Remove from the oven and while hot, transfer to a serving bowl and add the remaining olive oil, lemon juice, zest, capers and parsley. Season again and mix thoroughly. Serve immediately.
Capers, Lemon, Parsley, Potatoes in Lunches, Sides, Suppers, Vegetarian, dairy-free, egg-free, gluten-free, soy-free, wheat-free, yeast-free
Reader Comments (4)
I made these on Saturday night and had them with steaks - sooo good. Really like the combination of lemon and capers.
Really all the flavours - absolutely yummy looking.
Thanks girls, glad you enjoyed them.
I tried these over the weekend and it was like a potato party in my mouth. They were lovely and crispy on the outside (with skin still on as well - just the way I like them!) and all sorts of tasty on the inside. The lemon and capers give them a really zingy kick that has my mouth watering just thinking about them. I'm just going to have to make them again tonight :-)