Mediterranean Potatoes

Description:
Just another personal favourite I wanted to share………

Ingredients:
6 medium Potatoes (900 grams)
2-3 Tbsp Olive Oil
1-2 large cloves of Garlic, finely chopped
Chili powder OR Cayenne Pepper (to taste, I usually use about 2 teasps)
Several sprigs of fresh Thyme, Rosemary or Sage
½ teasp Salt OR 2 teasps chopped Capers
1 Tbsp chopped Anchovies (optional)
2 Tbsps Caper Vinegar OR Balsamic Vinegar
¼ cup chopped Parsley
Black Olives (optional)


Directions:
Scrub the potatoes to remove all the dirt, then cut lengthwise into large chunky wedges or chips. Rinse or stand in cold water, pat dry.

Heat the oil in a large frypan, add the prepared potatoes & toss to coat in the oil. Cover the pan and cook over a moderate heat for 20 mins*, turning at five minute intervals, until the potatoes are barely tender and lightly browned.

*At the 10 minute mark add the garlic, sprinkle the potatoes with the chili or cayenne pepper & mix well. Put in several sprigs of your chosen herb & the salt or the capers, then replace the lid.

As soon as the potatoes are tender remove the sprigs of herbs, add the anchovies (if you are using them) & then the caper or balsamic vinegar. Cook for a further 10 minutes, with the lid off, turning occasionally.
Mix the chopped parsley and olives through the potatoes just before serving.

This makes a really nice change from plain wedges. I sometimes substitute half of the potatoes for kumara (sweet potato), sliced the same way. I’m not a fan of anchovies or olives so I just leave them out. If I don’t have capers on hand I don’t mind the salt/balsamic option. A generous dollop of sour cream on the side is a nice way to dress these potatoes.