Sunday, April 28, 2013

Potatoes with Olives, Capers and Caperberries

The school year is winding down, the summer finally arrived, so it was time for a long overdue celebration – dinner party time! Similar to Christmas, you ask yourself at sometime what did you get yourself into until you realize the preparation, shopping, cleaning and cooking is half of the fun. 

I studied a stack of my middle eastern cookbooks and found this wonderful recipe: potatoes, first cooked, then chilled, and stovetop browned with capers, caperberries, olives, fresh parseley, and green onions. – A recipe from the fabulous “How to roast a lamb” (Psilakis).


Potatoes, Olives and Capers With White Anchovy Vinaigrette

2 pounds fingerling potatoes, scrubbed, with skin on
salt and black pepper, to taste
3 to 4 tablespoons extra-virgin olive oil
1 1/4 cup small sprigs parsley
1 TB dried dill

18 whole caperberries
1/2 cup capers, drained
18 mixed green and black olives, and pitted
12 whole scallions, sliced on a diagonal
White Anchovy Vinaigrette

 White Anchovy Vinaigrette:
4 anchovies, soaked in hot water to rinse off some of the salt
1 tablespoon dried dill
1 tablespoon small sprigs parsley
8 leaves fresh mint
1 tablespoon Dijon mustard
1 teaspoon dry Greek oregano
1/2 cup champagne vinegar
1/2 cup extra virgin olive oil
Kosher salt, to taste
Cracked black pepper to taste

Put the potatoes in a large pot of generously salted cold water and place over high heat. Bring to a boil, then reduce the heat and simmer gently until just crisp-tender, about 7 to 9 minutes. Drain the potatoes and spread out on a plate. Refrigerate for at least 30 minutes and up to overnight. Cut into rustic, bite-size chunks and season with kosher salt and pepper.
In a very large skillet (I used the turkey roasting pan), heat the oil over medium-high heat. 

When the oil is very hot, add the potatoes (no crowding!). Roast the potatoes, shaking the pan, for several minutes, until most pieces turn a golden color. Add the herbs, caperberries, capers, olives and scallions, and shake the pan for 1 minute more; just to wilt the herbs and scallions.  Place potatoes on a serving dish, and drizzle with the White Anchovy Vinaigrette before serving. These are good hot or at room temperature. 

For the White Anchovy Vinaigrette: In a small food processor, combine all ingredients, and serve.

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