Smashed roasted baby potatoes with green olive and caper butter
Italian 20 Mins Prep · 50 Mins Cook
- Preheat 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.
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