MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vinegar-Marinated Potatoes w/Olives & Capers
Categories: Potatoes, Herbs, Vegetables
Yield: 7 Servings
1 c Olive oil
2 c Loosely packed sage leaves
3 1/2 lb Medium Yukon Gold potatoes
2 c Capers; drained, rinsed
2 c Pitted kalamata olives;
- rough chopped
24 Anchovy fillets in oil;
- drained
1 c Red wine vinegar
1 sm Red onion; fine chopped
Salt & fresh ground pepper
In an 8" skillet, heat the olive oil over medium-high. Add
the sage leaves and cook, tossing, until crisp, 1 to 2
minutes. Using a slotted spoon, transfer the leaves to
paper towels and reserve the oil.
Place the potatoes in an 8 qt. saucepan filled with
generously salted water and bring to a boil. Reduce the
heat to a simmer and cook until the potatoes are tender,
about 30 minutes. Drain the potatoes, let cool for 5
minutes, and slice crosswise into 1-inch-thick slabs.
While the potatoes cook, combine the capers, olives, and
anchovies in a mortar and mash until lightly chunky (or
chop by hand and combine in a bowl). Stir in 1/4 cup of
the reserved olive oil and let stand for 10 minutes.
Arrange the warm potatoes on a serving platter, season
lightly with salt, and slowly drizzle with the vinegar so
the potatoes absorb most of it (the rest can pool around
the potatoes on the dish). Sprinkle the olive and caper
mixture over the potatoes, followed by the red onion and
fried sage leaves. Drizzle with more of the reserved olive
oil and season with freshly ground black pepper.
Serves 6 - 8
By Francis Mallmann
FROM:
http://www.saveur.com
MM Format by Dave Drum - 12 January 2016
Uncle Dirty Dave's Archives
MMMMM
... "If we can plan for it then it won't be an emergency" -- Dave Drum, 2017 --- MultiMail/Win32
* Origin: Outpost BBS * Johnson City, TN (1:18/200)