Anything that successfully dials up potatoes is a win for me.
Indeed, in our always-dieting house, we need an excuse to be pairing potatoes and this recipe is one such excuse.
It’s luxurious, it’s bursting with flavour from all the vinegar capers, anchovies and herbs.
And it looks wonderful plated.
You can see the effort and the effort is worth it.
4 tbsp olive oil plus more for the pan
1/4 c sherry vinegar
3 tbsp capers, drained and chopped
1 tbsp anchovy paste
1 clove garlic, crushed
1/4 c flat leaf parsley, finely chopped
- Boil the potatoes until tender and drain.
- Heat the oven to 240c and arrange the shelves high. Oil a baking sheet on a baking pan and place each potato down, gently pressing until crushed though still intact. Brush the tops of the potato with 1 tbsp and roast for 25 minutes.
- Brush the potatoes with 1 tbsp more oil and then grill until golden brown: 4 – 7 minutes. Sprinkle with salt.
- While the potatoes cook, combine in a bowl the vinegar, capers, anchovy paste, garlic and remaining 2 tbsp oil and 1/2 tsp salt: drizzle over the potatoes and serve immediately.