| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 789 |
| Fat | 45.6g |
| Saturates | 19.4g |
| Protein | 10.4g |
| Carbs | 90.8g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper.
Place the baby potatoes in a large pot, cover them with water and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, approx. 15-20 minutes. Drain the potatoes and allow them cool slightly.
Once the potatoes are cool enough to handle, place them on the baking tray. Using the bottom of a glass or a potato masher, gently flatten each potato slightly. Drizzle the olive oil over the smashed potatoes and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the edges are golden and crispy.
Meanwhile, make the green olive and caper butter. Mince the garlic and roughly chop the capers and olives. Chop the herbs. Zest and juice the lemon. Melt the butter in a small saucepan over a low heat. Add the minced garlic, lemon zest, capers, green olives and herbs. Cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and the flavours are well combined. Adjust the seasoning and add the lemon juice. Remove from the heat.
Once the potatoes are cooked, transfer them to a serving platter. Drizzle over the warm flavoured butter mixture, making sure to evenly distribute the capers and olives.
Scatter over the fresh oregano. Serve with extra capers on the side.
