Carmelita Caruana celebrates the tastes of Sicily with this simple potato dish
Ingredients
- 50g salted capers
- 700g waxy yellow fleshed new potatoes, such as Charlottes, cut into medium chunks
- 1 large onion, thinly sliced
- 6 tbsp extra-virgin olive oil
- 100g large unpitted green olives
- 2 tbsp caster sugar
- 4 tbsp white wine vinegar
Method
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Rinse the capers to remove the salt crystals then leave them in fresh cold water for 30 minutes, changing the water frequently, until they no longer taste salty.
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Mix the potatoes and onion and gently fry in the olive oil in a deep non-stick sauté pan for about 7 minutes. Season with salt and freshly ground black pepper, then take off the heat and cover while you prepare the olives. That way the potatoes continue to soften without overcooking.
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Cut strips from the olives, working round the stone to remove all the flesh, then add to the potatoes with the capers and 200ml/7floz water. Return to the heat, cover and leave to cook for 10-15 minutes until the potatoes are almost done.
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Dissolve the sugar in the vinegar and add to the potatoes in the pan. Bring to the boil, cook for a minute, then remove from the heat. Serve lukewarm.