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Potatoes, Olives and Capers With Anchovy Vinaigrette

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“Don’t crowd the pan, or the potatoes will steam instead of browning,” Michael Psilakis writes in “How to Roast a Lamb.” “To avoid this, use a 12-inch sauté pan, wok, Dutch oven or heavy soup pot, and cook in batches.” To make this a vegetarian dish, use a different vinaigrette.

Potatoes, Olives and Capers With Anchovy Vinaigrette

2 pounds fingerling potatoes, scrubbed
Kosher salt, to taste
Cracked black pepper, to taste
3 to 4 tablespoons extra-virgin olive oil
1 1/4 cup small sprigs parsley
1/2 cup small sprigs dill
18 whole caperberries
1/2 cup capers
18 mixed green and black olives, pitted and split
12 whole scallions, thickly sliced
1/2 recipe White Anchovy Vinaigrette (recipe follows) or other vinaigrette of your choice

White Anchovy Vinaigrette:
4 white anchovies
4 shallots, thickly sliced
1 tablespoon small sprigs dill
1 tablespoon small sprigs parsley
8 leaves fresh mint
1 tablespoon Dijon mustard
1 teaspoon dry Greek oregano
1 cup distilled white 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, sauté pan or pot, warm 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. Add the White Anchovy Vinaigrette and warm through; transfer to serving platter and serve immediately.

For the White Anchovy Vinaigrette: In a small food processor, combine the anchovies, shallots, dill, parsley and mint. Pulse until finely chopped, but not puréed. Transfer for a bowl.


Add the mustard, oregano and vinegar. Whisk together and, whisking all the time, drizzle in the olive oil. Season with salt and pepper. Since this is a broke vinaigrette, it will separate quickly. Whisk again to bring it together just before serving.


  • Add some crumbled feta to the last batch of potatoes just before they’re done, then fold all together.
  • If you have leftover fish, fold chunks of fish into this dish and serve at room temperature.

Makes about 15 servings as a side dish.

From “How to Roast a Lamb” by Michael Psilakis

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