Organic baby potatoes with caper lemon cream

Organic baby potatoes with caper lemon cream

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 2
  • Easy
  • Carb Conscious Meat-free
  • 20 minutes
  • 30 minutes
  • Thelema Sutherland Sauvignon Blanc 2016


  • 1 litre whey from ricotta
  • 500 g Woolworths organic baby potatoes, scrubbed
  • 200 g rainbow radishes, scrubbed
  • For the caper lemon cream:
  • 3 T extra virgin olive oil
  • 2 T capers, drained and patted dry
  • 2 T Woolworths Ayrshire salted butter
  • 3 garlic cloves, grated
  • 1 cup Woolworths organic cream
  • ½ lemon, juiced

Cooking Instructions

Place the whey in a saucepan, add the potatoes and radishes and bring to the boil. Boil for 20 minutes, or until tender.

To make the caper lemon cream, heat the olive oil in a pan, then fry the capers until crisp. Drain on kitchen paper.

Heat the butter in the pan and sauté the garlic until golden, then add the cream, lemon juice and capers and cook over a low heat for 10 minutes.

Place the potatoes and radishes in a bowl. Spoon over a little cooking liquid, then pour over the cream.

Cook’s note: Cooking the vegetables in whey adds extra sourdough flavour. Whey can also be used instead of water when baking.

Discover more recipes featuring potatoes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes