New potatoes with capers and basil

August 8, 2007

Serves 4

	Salt and pepper, to taste
2	pounds very small freshly dug potatoes with their skins on, scrubbed and halved
3	tablespoons olive oil
2	tablespoons capers
	Grated rind and juice of 1 lemon
1	tablespoon chopped fresh basil

1. Bring a large pot of salted water to a boil. Add the potatoes and let the water return to a boil. Lower the heat and simmer the potatoes for 10 minutes or until they are tender.

2. Drain the potatoes into a colander. Return them to the pot. Set it over very low heat. Cook, shaking the pan occasionally, for 5 minutes or until the potatoes are almost dry.

3. Add the olive oil, capers, lemon juice and rind, and pepper. Taste for salt and add more, if you like. Toss gently, mashing the potatoes slightly with a wooden spoon.

4. Sprinkle with basil. Serve hot or warm. Jonathan Levitt