1/2 pound new potatoes, tiny
1 tablespoon olive oil
2 tablespoons wine vinegar
1 tablespoon coriander seed, lightly crushed salt and pepper, to taste
1/4 cup savory, chopped
1 tablespoon parsley, chopped
1 tablespoon capers
1 teaspoon grated lemon zest
Wash and dry the potatoes. Crack each potato lightly, using a mallet or meat pounder, taking care not to break it apart.
Heat the olive oil in a skillet with a tightly fitted cover. Add the potatoes and cook 15-20 minutes, over low heat, shaking the skillet frequently until the potatoes are a light golden brown.
Add the vinegar, coriander seeds, salt and pepper, cover and cook 15-20 minutes or until the potatoes are tender.
Combine the savory, parsley, capers and lemon zest together.
Place the potatoes on a warm platter and sprinkle with the savory mixture. Serve hot, warm or at room temperature.