Smashed New Potatoes with Capers

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6 AS A SIDE DISH

The best potatoes to use for the recipe are pink eyes. However, if these are hard to source, any potato can be used, they just have to be small — not much bigger than a chat potato for best results. This is a great side dish to serve with almost any meal. The capers and lemon add a delightful acidity that enhances the rustic flavour of potatoes and herbs. I also like to serve this dish for breakfast, topped with a poached free-range egg or two.

1.2kg baby potatoes, washed but not peeled

4 cloves garlic, crushed

¼ cup vegetable stock

¼ cup lemon juice

2 tablespoons capers

60ml olive oil 15g butter, diced

2 spring onions, sliced

¼ cup chopped parsley

¼ cup chopped mint

½ cup cream (optional)

Place the potatoes in the slow cooker with the garlic, stock, lemon juice and capers. Cover and cook on High for 3 hours or Low for 6 hours or until the potatoes are very tender.

Mash the potatoes, though not until too smooth — some texture is preferable. Mix in the olive oil, butter, spring onions, herbs and cream (if using). Add salt and pepper to taste.

Note: If you don’t need this dish to be vegetarian, feel free to use chicken stock; cooked and diced rindless bacon or pancetta can be mixed in with the olive oil and butter at the end of cooking.