Fingerling Potatoes with Warm Mustard and Caper Butter
Ingredients
2-3 lbs fingerling potatoes
2 tbspn capers
1 shallot, diced
1-2 clove garlic, minced
1/4 cup white wine
2 tbsp whole grain mustard
4-6 tbsp butter
1/4 cup water
5 sprigs parsley, chopped (optional)
Method
- Boil the potatoes in heavily salted water until tender when pierced with a knife
- While the potatoes boil, heat a glug of olive oil in a small frying pan over low until shimmering
- Fry the capers, shallot, and garlic with a pinch of salt in the oil until starting to soften
- Add the white wine and reduce until almost dry
- Add the mustard, butter and water and swirl to bring together to a light butter sauce
- Drain the potatoes and toss in the warm dressing
- Taste and adjust seasoning as desired
- Garnish with the chopped parsley if using. Serve warm.
