Vinegar-Marinated Potatoes with Olives and Capers
This flavor-packed hors d'oeuvres from Francis Mallmann is topped with an umami-rich relish of capers, anchovies, and kalamata olives.
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Cooking tools:
- Mortar and pestle
- Slotted spoon
- Colander
- Saucepan
- Skillet
- Serving platter
- Measuring cup
- Mixing bowl
- Chef's knife
- Cutting board
- Paper towel
- Stove
Ingredients
- 1 cup olive oil
- 2 cups loosely packed sage leaves
- 3 1⁄2 lb. medium Yukon Gold potatoes
- Kosher salt
- 2 cups capers, drained and rinsed
- 2 cups pitted kalamata olives, roughly chopped
- 24 anchovy fillets in oil, drained
- 1 cup red wine vinegar
- 1 small red onion, finely chopped
- Freshly ground black pepper
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