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- 1 1/2 kg (3¼lb) new potatoes or Jersey royals
- 200 g (7oz) half-fat crème fraîche
- 1 tbsp. lemon thyme leaves
- 75 g (3oz) caper berries
- 2 tbsp. rinsed non-pareille capers
- 1½ tbsp extra virgin olive oil
- large handful chopped curly parsley
- Cook 1.5kg (3¼lb) new potatoes or Jersey royals in a pan of boiling, salted water for 10-15min until just tender. Drain and cool.
- In a large bowl, mix together 200g (7oz) half-fat crème fraîche, 1tbsp lemon thyme leaves, 75g (3oz) caper berries, 2tbsp rinsed non-pareille capers, 1½tbsp extra virgin olive oil and a large handful chopped curly parsley.
- Season, then toss through the potatoes.
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