About this recipe:Not your everyday potato. A tangy, rich potato dish that will steal the show.
12 small new potatoes, scrubbed
100g butter, softened
2 tablespoons capers, chopped
1 tablespoon minced spring onion
5 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon white wine vinegar
salt and pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Combine the softened butter, capers, onion, Parmesan, parsley and vinegar in a bowl. Set aside.
Bring a large pot of salted water to the boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.
Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.