Yumi had a delightful dinner party experience over the weekend and urgently needs to talk about it!

And as a consequence, urgently needs to talk about this way to do potatoes with capers!

It's from a book called EASY WINS by Anna Jones which Simon has recommended many times over...

ANNA JONES'S BROWN BUTTER POTATOES WITH LIME TARTARE SAUCE

Add 1kg small potatoes to a large pot of boiling, salted water.

Bring it back to the boil then simmer for around 15 mins.

Drain well and allow to steam dry in the collander.

Pre-heat the oven to 200C.

Warm up 100g salted butter in a pan until it turns nutty brown.

Tumble the potatoes into a roasting pan, pour over the browned butter, season generously with salt and pepper then roast for 25 mins.

Use a potato masher to squash the potatoes slightly.

Add 4tbs of drained capers to the pan, toss, then bake for another 25 mins until golden and crisp.

SAUCE

Meanwhile whisk 1 egg yolk with 2tbs Dijon mustard and then very gradually mix in 150ml good olive oil. Loosen with 2tbs caper brine and 100g sour cream.

Add in finely chopped 2tbs capers and the juice and zest of 1 lemon.

Serve the hot potatoes with the sauce.

DELIGHTFUL!

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