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- Prep
- 15 mins
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- Total
- 30 mins
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- Serving
- Serves 6-8
Ingredients
| 1 kg kipfler potatoes or small waxy potatoes |
| 4 cloves garlic |
| 2 tsp salt |
| 1 medium red onion |
| 2 tbsp baby capers |
| 1 cup chopped parsley |
| 2 lemons zested and juiced |
| 2 tbsp whole grain mustard |
| ¼ cup chopped lemon thyme |
| 1 cup Devondale 3 cheese blends |
| 50 gm Devondale Dairy Soft Butter |
| 100 gm snow peas julienned (finely sliced) |
| Salt and pepper |
Directions
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Step One
In a large pot, add potatoes and cover with water, add whole cloves of garlic and 2 teaspoons of salt. Simmer until the potatoes are just cooked through.
Drain the potatoes and place them on a tray. Cut the Potatoes in half lengthways and let them steam for 5 minutes.
