Mini Potato with Herbs

A typical Brazilian bar appetizer or barbecue side dish, this recipe is tasty and easy to prepare.

Click here to see the recipe in Portuguese


servings: 6
preparation time: 40 minutes



2 pounds mini potatoes

salt to taste

2 to 3 tablespoons olive oil

1 cup chopped parsley and chives

1 tbs chopped thyme

10 capers, finely chopped

1 tbs vinegar (or juice of 1 lemon)



1 – Wash the potatoes cook them in a large pot with water and a pinch of salt.

2 – Cook until soft (but not much).

3 – Remove potatoes from the pan using a colander and, if desired, remove the skins. Reserve.

4 – In a bowl, mix well olive oil, salt, herbs (parsley, chives and thyme), capers and vinegar.

5 – Add potatoes and stir. Taste and add salt if necessary.

6 – Serve chilled or at room temperature.


Tips and Options:

  • If potatoes are too large, cut them in half.
  • Potatoes can be used peeled or not.
  • If you like, add a pinch of black or red pepper.
  • Serve as an appetizer or side dish to roasts, barbecues or baked meat.
  • Add 2 crushed garlic cloves to the recipe.
  • Instead of capers, use 5 finely chopped olives.


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