Serves 6
Ingredients
2 pounds fingerling, small red or Yellow Finn potatoes, scrubbed
1/3 cup extra virgin olive oil
1 cup sliced scallions
12 white anchovies, cut or torn in half lengthwise
3 tablespoons capers
1 roasted pepper, cut into thin strips
2 teaspoons marjoram leaves
Handful arugula leaves
2 tablespoons sherry vinegar
Salt and freshly ground pepper
Directions
Place the potatoes in a pot and barely cover with water. Season with a couple tablespoons of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 15-20 minutes depending on the size of the potatoes. Drain carefully and cool the potatoes. Slice into rounds.
In a large skillet over medium heat, warm half the olive oil and add the potatoes. Brown lightly on one side, and add the scallions, anchovies, capers, pepper, and marjoram.
Heat through and transfer to a mixing bowl.
Add the remaining oil, the vinegar and the arugula. Season and serve immediately.
Serve with grilled chicken, beef or salmon.
