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creative_cooksPotatoes with Capers (Patatas con Alcaparras)
1 ½ lbs (675 g) small red potatoes
½ cup (126 ml) extra-virgin olive oil
1 scallions (spring onion), green and white parts, finely chopped
3 Tbs (45 ml) capers, drained
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) orange juice
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped fresh dill plus additional for garnish
Salt and freshly ground pepper to taste
Boil the potatoes in salted water until tender. Drain, cool slightly, and cut into thin slices. While the potatoes are boiling combine the remaining ingredients in a mixing bowl and whisk. Toss gently with the sliced potatoes and marinate at room temperature for 2 to 4 hours, tossing occasionally. Serve at room temperature garnished with additional dill. Serves 6 to 8 as an appetizer.
1 ½ lbs (675 g) small red potatoes
½ cup (126 ml) extra-virgin olive oil
1 scallions (spring onion), green and white parts, finely chopped
3 Tbs (45 ml) capers, drained
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) orange juice
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped fresh dill plus additional for garnish
Salt and freshly ground pepper to taste
Boil the potatoes in salted water until tender. Drain, cool slightly, and cut into thin slices. While the potatoes are boiling combine the remaining ingredients in a mixing bowl and whisk. Toss gently with the sliced potatoes and marinate at room temperature for 2 to 4 hours, tossing occasionally. Serve at room temperature garnished with additional dill. Serves 6 to 8 as an appetizer.
