Preheat the oven to 180degrees Celsius on fan force.
Scrub the potatoes clean. Do not peel.
Place in a medium sized pot and cover with cold water.
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.
Drain and set aside.
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.
Place the cooked potatoes in an ovenproof dish in a single layer.
Using a potato masher, gently press on the potatoes until the skin breaks and they crush slightly.
Pour the butter over the potatoes using a pastry brush; ensure all the potatoes are brushed with the butter.
Bake for approx. 25mins or until crisp and golden.
