Method

• Preheat the oven to 180degrees Celsius on fan force
• Scrub the potatoes clean
• Do not peel
• Place in a medium sized pot and cover with cold water
• Bring to the boil
• Boil the potatoes for approx
• 15mins or until just cooked
• A knife should go through with little resistance but should not break the potatoes open
• Drain and set aside
• In a small saucepan, melt the butter on low heat
• Add the lemon rind, herbs and capers
• Remove from heat and allow to steep together for at least 5 minutes
• Place the cooked potatoes in an ovenproof dish in a single layer
• Using a potato masher, gently press on the potatoes until the skin breaks and they crush slightly
• Pour the butter over the potatoes using a pastry brush; ensure all the potatoes are brushed with the butter
• Bake for approx
• 25mins or until crisp and golden
• Season with ground rock salt as desired