Potato dischetti with anchovy and capers

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This simple antipasti recipe is packed with flavour. Potato discs (dischetti) are drizzled with a beguiling mixture of capers, anchovies, oregano and parsley.

First published in 2017




Potato dischetti with anchovy and capers

  • 4 potatoes, medium in size
  • 20 anchovy fillets in oil, (roughly one for each slice of potato)
  • 1/2 tsp salted capers
  • 30g of black olives
  • 80ml of olive oil
  • 1/2 lemon, juiced
  • 1 tbsp of parsley, chopped
  • 1 tbsp of oregano, chopped
  • salt
  • pepper


Boil the potatoes until cooked but not overly soft. When cooled, carefully peel the potatoes and slice into 5mm rounds
Rinse the capers and roughly chop them together with the olives. Set aside
Make a dressing by blending together the olive oil, lemon juice, parsley, oregano, salt and pepper
Place the potato slices on a large platter and lay one anchovy on each slice. When the platter is covered, sprinkle the olive and caper mixture on top of the rounds. Drizzle the herb dressing over and serve slightly warm or room temperature

Amy Gulick is a freelance writer and translator from California who lived in Tuscany for over twenty years.

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