INGREDIENTS
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3 pounds Yukon gold potatoes, scrubbed and cut in chunks
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4 cloves garlic, halved
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2 tablespoons capers, drained and chopped
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1/3 cup chopped fresh flat-leaf Italian parsley
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2 teaspoons finely shredded lemon peel
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3 tablespoons olive oil
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2 tablespoons butter
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 lemon half