|Energy (Kcal) 196|
|Saturated Fat 1.4g||7%|
|Total Sugars 2.7g||3%|
Halve the potatoes lengthways and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
While the potatoes cook, roughly chop the capers and place in a large bowl with the chopped herbs, lemon zest and juice and oil. Mix everything together with a fork then add seasoning to taste.
Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled or barbecued food.
650g Salad potatoes
3tbsp capers in brine, drained and rinsed
3tbsp chopped fresh mint
3tbsp chopped flat leaf parsley
zest and juice of 1 lemon
3tbsp extra virgin olive oil
Autumnal Potato and Pumpkin Soup Recipe
This soup is a real winter warmer. Perfect for batch cooking and enjoying as a light but satisfying lunch.
Low sat fat
Giving an Indian twist on a classic potato rosti recipe helps gives this recipe a bit of a kick for spice lovers! Perfect for a healthy breakfast.
Serve hits delicious recipe hot or cold, ideal to share with friends
This campaign was originally produced in the framework of a programme co-financed by the European Union