Potato dischetti with anchovy and capers
by
Ingredients
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
Method
1
Boil the potatoes until cooked but not overly soft. When cooled, carefully peel the potatoes and slice into 5mm rounds
2
Rinse the capers and roughly chop them together with the olives. Set aside
3
Make a dressing by blending together the olive oil, lemon juice, parsley, oregano, salt and pepper
4
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
Discover more:
Go to Comments
Potato dischetti with anchovy and capers
