Vinegar-Marinated Potatoes with Olives and Capers | Saveur
This flavor-packed hors d'oeuvres from Francis Mallmann is topped with an umami-rich relish of capers, anchovies, and kalamata olives.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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