To begin making the Herbed Baby Potatoes Recipe, first wash and clean the potatoes. Cook the potatoes (leave the skin on) in boiling, salted water till just cooked; the potatoes should be cooked but not mushy (if your potatoes are on the larger side, cut in half).
Finely chop together the olives, capers and green chilies till it becomes like a coarse paste. Separately chop the mint and coriander leaves and set aside.
In a large pan or wok, heat the butter and oil, then add the potatoes and fry for a few minutes so the baby potatoes get a slightly crispy crust.
Then add the chopped olives, chilies and capers, fry for a minute or two, check for seasoning and add salt if required to the herbed baby potatoes. Take the Herbed Baby Potato off the heat and add the chopped herb leaves.
Your dish is now ready to be served. Serve Herbed Baby Potato recipe along with Spinach Mushroom Scrambled Eggs and Bread Toast for your weekday breakfast. You can also serve them as appetisers for your parties.