Method

• Place the potatoes on a board then use a rolling pin or some other heavy object to lightly crack them
• Sprinkle with the salt and stand for 5 minutes
• If you can’t get hold of small potatoes to do these methods then use the smallest potatoes you can find and cut them into chunks
• You do not have to do the rolling pin thing
• Simply cook them in the same way as mentioned below in the recipe
• Meanwhile, squeeze the sausage meat from its casings and break into bite-sized pieces
• Heat 1 tablespoon of the oil in a wide saucepan then add the sausage pieces
• Fry until browned and crisp then remove from the saucepan and set aside
• Add the remaining oil and the potatoes and fry for a few minutes then return the sausages to the saucepan
• Cover and cook for 20 minutes or until the potatoes are tender, shaking the pan occasionally
• Add the wine, capers and preserved lemon
• Cover and remove from the heat then stand for 5 minutes to allow the flavours to infuse
• Sprinkle with the chives or fennel tops before serving