• 500 g Bintje potatoes or similar waxy potatoes, skin on
• 50 ml Extra virgin olive oil
• Lemon juice
• 1 tsp Chives, sliced
• Salt
• Freshly ground pepper

Scrub the potatoes under cold running water, then cook in a steamer for 15–20 minutes until tender, depending on their size. Remove from the steamer and peel when cool enough to handle. Warm the extra virgin olive oil over a low heat in a heavy-based saucepan and add the potatoes, crushing with a fork into small pieces. Season with salt, freshly ground pepper and a squeeze of lemon. Remove from the heat and cover with clingfilm until ready to serve. Fold through the sliced chives just before serving to prevent them from discolouring.