- 50g salted capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 700g waxy yellow fleshed new potatoes, such as Charlottes, cut into medium chunks
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 tbsp extra-virgin olive oil
- 100g large unpitted green olives
- 2 tbsp caster sugar
- 4 tbsp white wine vinegar
Rinse the capers to remove the salt crystals then leave them in fresh cold water for 30 minutes, changing the water frequently, until they no longer taste salty.
Mix the potatoes and onion and gently fry in the olive oil in a deep non-stick sauté pan for about 7 minutes. Season with salt and freshly ground black pepper, then take off the heat and cover while you prepare the olives. That way the potatoes continue to soften without overcooking.
Cut strips from the olives, working round the stone to remove all the flesh, then add to the potatoes with the capers and 200ml/7floz water. Return to the heat, cover and leave to cook for 10-15 minutes until the potatoes are almost done.
Dissolve the sugar in the vinegar and add to the potatoes in the pan. Bring to the boil, cook for a minute, then remove from the heat. Serve lukewarm.