Baked New Potatoes with Capers and Anchovies

How to prepare baked new potatoes with capers and anchovies

1. Slice the potatoes thinly with a knife or using a grater of this type. Sprinkle with a little salt (be careful, the anchovies will also be salty!), oregano and grind plenty of black pepper over them.
2. In a mortar, crush the capers together with the anchovies and garlic into a paste. Gradually add 3 tablespoons of oil and keep grinding to get a smooth paste. Add the hot pepper and paprika and mix well.
3. Pour the aromatic paste over the potatoes and mix until evenly coated.
4. Arrange in an oven-safe dish (I used a 25 cm diameter cast iron skillet) and press with your hand to have an even layer.
6. Pour 100 ml of water along the edge of the dish, not directly over the potatoes, so you don't wash off the seasonings. Cover the dish with a lid or baking paper and bake at 200°C for 45 minutes. After this time, check them with a fork in the center and if it goes in easily, they're done.
7. Remove the lid/foil and add the halved tomatoes and finely chopped parsley on top. Drizzle everything with 1 tablespoon of oil. Bake for another 15 minutes, until the tomatoes soften a bit and the potatoes on top brown.
8. Remove the dish from the oven, tilt it slightly and drizzle the potatoes with the sauce from the bottom. They're best served warm. They go well alongside a beef or lamb grill or just with a piece of good goat/sheep feta cheese.

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