Potatoes and Capers

I found this recipe over at The Cooking Canuck. Since I rarely measure anything, I decided to just wing it and whip some together. It is terribly good!!

I took fingerling potatoes, but you could easily use red potatoes too. I simply sliced them into small cubes and boiled them for a few minutes until they were tender but not falling apart.

I drained them and put them in a bowl. Then I drizzled them with olive oil, generous amounts of fresh cracked pepper, rosemary and garlic seasoning (my favorite from TONE) and fresh lemon juice. I then tossed them with capers.

I like them hot or cold. Yummy!