Ingredients
350g new potatoes, washed
4 mini peppers, or 1 bell pepper
5 cloves of garlic
5 sprigs of tarragon, leaves picked & washed
1 tbsp capers
Olive oil
Salt & pepper
Recipe
1. Place the garlic in a small sauce pan (I made extra to use in other recipes here) and pour in olive oil to cover. Place over a low heat until the garlic is soft. If your burner doesn’t go very low you may have to turn it off and on a few times if the oil starts moving rapidly to keep the temp fairly low. Check with a knife that the garlic is very soft and set aside
2. Bring the potatoes to the boil from cold salted water and cook until tender then drain, place back in the pan and roughly break them up. Pour in a little of the garlicky oil, half the capers with a little of their brine and half the tarragon
3. Roast the peppers whole with a little olive oil at 200c until totally soft (about 20 mins for the small peppers). Slip from the skins, remove stalks and seeds and roughly break them up
4. Plate up the crushed potatoes, top with the peppers, garlic and more capers and tarragon
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