2½ tablespoons vegetable oil
1 onion, halved
2 tablespoons capers
1 teaspoon each cumin seeds, mustard seeds and sesame seeds
sea salt and freshly ground pepper
750-800 grams new season potatoes, scrubbed
2 tablespoons olive oil
½-1 teaspoon smoked paprika
75-100 grams pitted black olives, halved or roughly chopped
small handful each chives, flat-leaf parsley and basil, roughly chopped
Slice the onion very thinly, using a mandolin if you have one. Heat the vegetable oil in a large non-stick sauté pan until hot. Add the onion and sauté, stirring occasionally, until they are just starting to turn golden. Add the capers and continue to cook until golden, crispy and fragrant, adding the seeds towards the very end. Transfer to a tray lined with kitchen paper to remove any excess oil and set aside to cool.
Bring a large pan of salted water to the boil. Add the potatoes and cook until a knife just goes through with ease. Remove from the heat, drain and cool slightly under cold water. Slice the potatoes lengthwise into 2-3 pieces and toss through the oil, salt and paprika. Heat a sauté pan, ridged grill pan or barbecue until hot and cook the potato for 1–2 minutes on each side until golden and the potato is cooked through.
Transfer to a serving bowl and gently toss with the onion mixture, olives and herbs. Taste and season adding a little extra virgin olive oil if necessary.