Bold and Flavorful New Potatoes with Anchovy & Caper Paste

I chose bold, daring flavors for this year’s potatoes. Hope you like them!

⏰ Prep & Cook Time: About 1 hour

🍽️ Servings: 3-4

Ingredients

650 g new potatoes (4-5 large)
6 anchovy fillets in oil
1 heaping tbsp capers in vinegar
2 large garlic cloves
1/4 tsp chili flakes in oil (or store-bought chili paste; or regular chili flakes)
1/2 tsp sweet paprika
4 tbsp olive oil
7-10 cherry tomatoes
3 sprigs parsley
Salt, black pepper freshly ground
1 tsp dried oregano

Instructions

Slice the potatoes thinly by hand or with a slicer like the one shown. Sprinkle lightly with salt (be careful — anchovies and capers are salty), oregano, and a generous amount of freshly ground black pepper.
In a mortar, crush together capers, anchovies, and garlic cloves. Gradually add 3 tablespoons of olive oil and continue mashing until you get a smooth paste. Stir in the chili and sweet paprika until well mixed.
Pour the aromatic paste over the potatoes and toss well to coat evenly.
Transfer to an ovenproof dish (I used a 25 cm cast iron pot), pressing the potatoes down with your hand to create an even layer.
Pour 100 ml of water around the edge of the dish—avoid pouring directly on the potatoes so as not to wash off the seasoning. Cover the dish with a lid or parchment paper. Bake at 200°C (390°F) for 45 minutes. Test the potatoes with a fork; if it goes in easily, they’re done.
Remove the lid/parchment, scatter the halved cherry tomatoes and finely chopped parsley over the top. Drizzle with 1 tablespoon olive oil. Bake uncovered for another 15 minutes so the tomatoes soften and the top layer of potatoes browns slightly.
Take the dish out of the oven, tilt it gently and spoon the flavorful cooking juices over the potatoes before serving.

🍽️ Serving Suggestions

Serve these bold potatoes alongside grilled beef or lamb, or simply with a good quality goat or sheep telemea cheese for a simple yet elegant meal.

📝 Final Thoughts

The anchovy-caper paste infuses the potatoes with umami and heat, balanced by the sweetness of cherry tomatoes and the freshness of parsley. This dish transforms humble new potatoes into a bold centerpiece that elevates any meal.