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.
Ingredients
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
Directions
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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.
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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.
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Remove the potatoes from the oil and sprinkle generously with sea salt
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Dice the celery, fennel, and shallots very finely.
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Mince the garlic or grate it on a microplane.
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Combine the celery, fennel, shallot, and garlic with the lemon zest, juice, and vinegar.
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Roughly chop the capers and anchovies.
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Mix together all the ingredients and season to taste.
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Spoon over the potatoes.