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Olive Oil Poached Potatoes with Caper Vinaigrette

Feeds 4-6

Creamy red potatoes dressed with a salty, tangy, herbaceous vinaigrette. Like a warm potato salad. Perfect accompaniment to seafood. And everything else.

For the potatoes:

  • 2 pounds of red potatoes, cut in 1 inch slices
  • 4 cups of olive oil
  • 3 bay leaves
  • 6 sprigs of thyme
  • 4 cloves smashed garlic
  • 1 tablespoon of black peppercorns
  • 1 tablespoon of fennel seeds
  • Peel of 1 lemon

For the vinaigrette:

  • ¼ cup of capers
  • ¼ cup celery
  • ¼ cup fennel
  • ¼ cup chopped parsley
  • ¼ cup of chopped basil
  • 2 shallot
  • 1 clove of garlic
  • 4 anchovy fillets
  • 1 tablespoon of black pepper
  • Zest and juice of two lemons
  • 2 tablespoons of red wine vinegar
  • 1.5 teaspoon of sugar
  • ¾ cup of olive oil


  1. Combine the olive oil, garlic, herbs, fennel seed, peppercorn, and lemon peel in a wide pan. Bring to a low heat to infuse for 45 minutes. Allow to infuse overnight, if able.
  2. Strain out the oil and bring to a low heat. Place the sliced potatoes in the oil and poach gently until the potatoes are cooked through.
  3. Remove the potatoes from the oil and sprinkle generously with sea salt
  4. Dice the celery, fennel, and shallots very finely.
  5. Mince the garlic or grate it on a microplane.
  6. Combine the celery, fennel, shallot, and garlic with the lemon zest, juice, and vinegar.
  7. Roughly chop the capers and anchovies.
  8. Mix together all the ingredients and season to taste.
  9. Spoon over the potatoes.