Twice Cooked Baby Potatoes with Caper, Lemon and Herb Butter



3-4 cups of baby potatoes (Wairuna Organics)

50g butter

Rind of 1 lemon

1 tsp chopped chives

2 tsp chopped parsley

2 Tbs capers roughly chopped


  1. Preheat the oven to 180degrees Celsius on fan force.
  2. Scrub the potatoes clean. Do not peel.
  3. Place in a medium sized pot and cover with cold water.
  4. Bring to the boil. Boil the potatoes for approx. 15mins or until just cooked. A knife should go through with little resistance but should not break the potatoes open.
  5. Drain and set aside.
  6. In a small saucepan, melt the butter on low heat. Add the lemon rind, herbs and capers. Remove from heat and allow to steep together for at least 5 minutes.
  7. Place the cooked potatoes in an ovenproof dish in a single layer.
  8. Using a potato masher, gently press on the potatoes until the skin breaks and they crush slightly.
  9. Pour the butter over the potatoes using a pastry brush; ensure all the potatoes are brushed with the butter.
  10. Bake for approx. 25mins or until crisp and golden.
  11. Season with ground rock salt as desired.
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