It feels kind of strange to be blogging on a Saturday. I normally only blog Monday – Friday, but since I was a slacker yesterday, and didn’t post, today I get to post this week’s Cookbook of the Month selection!
This dish was really easy to put together. And I found some a pretty fingerling potato mix with all kinds of colors of potatoes. This recipe actually said to serve either hot or warm, but I actually liked it best chilled. It was kind of like a fancy potato salad. I only had 2 complaints. First, it was quite salty. With the olives, capers and added salt, it was a bit too much. Next time I would cut way back on any added salt, and I’d make sure to rinse the capers, which I didn’t do. Second, there was way too much vinaigrette. The original recipe called for a White Anchovy Vinaigrette, but I didn’t know where to find white anchovies. It said you could substitute any of the vinaigrette recipes, so I went with Lemon-Dill. The vinaigrette itself was delicious, but even though I didn’t make as much as the recipe called for, my potatoes were still swimming in the vinaigrette. I would go as far as halving the vinaigrette next time.
Overall, it was a delicious and easy side dish. A great start to my jump into Greek food!
Recipe Rating: 4.25 out of 5
Potatoes, Olives and Capers with Lemon-Dill Vinaigrette
adapted from How to Roast a Lamb
Serves about 15 as a side dish
prep time: about 15 minutes
cool time: 30+ minutes
cook time: about 10 minutes
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
1/2 cup capers
18 mixed green and black olives, pitted and split
12 whole scallions, thickly sliced
Lemon-Dill Vinaigrette (recipe follows) or other vinaigrette of your choice*(read above)
1/2 cup fresh lemon juice
2 tablespoons chopped fresh dill
1 teaspoon Dijon mustard
3 cloves garlic, smashed
1 small shallot, sliced
1 tablespoon kosher salt
generous grinding of black pepper
3/4 cup extra-virgin olive oil
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, capers, olives and scallions, and shake the pan for 1 minute more; just to wilt the herbs and scallions. Add the Lemon-Dill Vinaigrette and warm through; transfer to serving platter and serve immediately.
For the Lemon-Dill Vinaigrette: In a small food processor, combine the lemon juice, dill, mustard, garlic, shallot, salt and pepper. With motor running, drizzle in the olive oil until smooth.