Puttanesca Potatoes

How to prepare puttanesca potatoes

1. Wash the potatoes well, scrub with a steel sponge if needed. Bake in the oven at 180°C (350°F) until a fork goes in easily. Cooking time depends on potato size, but if they're smaller, you can start testing after 30 minutes.
2. Meanwhile, gently heat the oil in a large frying pan.
3. Add the chopped anchovy fillets and sauté until they dissolve in the oil (about 2 minutes). Add the capers and sauté for another 2 minutes.
4. Remove the pan from heat and add the crushed garlic. Stir, return the pan to low heat and sauté for 1 minute until the garlic smells fragrant.
5. Add the chili flakes, stir and remove the pan from heat. Add the olives and finely chopped parsley.
7. When the potatoes are done, remove them from the oven and let them cool slightly so you can handle them. Cut them in half lengthwise. Use a fork to press down the potato flesh to flatten it somewhat. The flesh will crumble, some potatoes will crack at the edges... that's fine... the important thing is that they're flattened for better stability and more surface area for the sauce.
8. Place the flattened halves back in the baking tray, grind some pepper over them, drizzle a little oil from the sauce prepared above, and bake again at 180°C (350°F) for another 10 minutes.
9. Remove the potatoes and arrange them on a serving platter. Place half a roasted tomato on each piece. Pour sauce over all the potatoes.
10. Serve warm. They're great on their own, with roast chicken, or with arugula salad and marinated red onion. They're excellent reheated, as they have time to absorb the flavors.
    

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