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.

Serves 2



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