Heat a large non-stick frying pan, then add the oil and sliced potatoes. Sauté the potatoes for 15-20 minutes, stirring occasionally until the potatoes are evenly browned and golden.
Meanwhile, roughly chop the capers, spring onions, parsley and mint, and mix in a bowl with the lemon zest and juice, a little salt and freshly ground black pepper.
When the potatoes are cooked, remove from the heat and stir through the herb mixture. Serve straight away while hot.
*All information included in this recipe has been provided by Greenvale, British Gems Potatoes.