Sour cream & caper mini jacket potatoes

Fragata Capers Capote

These mini jacket potatoes topped with Fragata capers and soured cream sauce are easy to prepare but so delicious. Perfect served as a light lunch or as a side dish at a picnic, BBQ or other occasion.


  • 500g baby potatoes
  • 1tbsp sunflower oil
  • 50g soured cream
  • 1tbsp Fragata Caper Capotes finely chopped


  1. Heat oven to 200C/180C fan/gas 6
  2. Prick the potatoes with a fork, rub with oil and season with sea salt
  3. Place on a baking tray and bake for 50 mins – 1 hour
  4. While potatoes are cooking, mix soured cream and Fragata Capers together in a bowl with lots of freshly ground pepper
  5. Allow potatoes to cool for 10-15 mins, then cut a cross in each at the top, and pinch the base to open a little
  6. Add a spoonful of the soured cream mix. Serve warm.