I saw this dish made on TV. I have no idea what the program was as I came in part way through but they were in the north of Spain and it looked great so I gave it a try. Cut the potatoes in slices about 1 cm thick and boil until just done. In the mean time, in a mortar and pestle, mash together one tablespoon of capers, one tablespoon of black olives and a handful of mint and parsley. Add a little lemon juice then drizzle over the top of the boiled potatoes. Sprinkle with olive oil and finely chopped chives and you’re done.
I pan fried some salmon in some lemon juice and white wine and topped with some finely chopped parsley to have with it. Serve with a wedge of lemon.
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That’s an intriguing use of mint, which is a herb that I seldom use outside of the Vietnamese arena. Might have to try it!
It’s great in a lot of middle eastern stuff too. 🙂