A Greek-style layered potato bake enriched with peppers, tomatoes, capers and anchovies, perfect for serving as part of a summer spread and alongside grilled or barbecued meats.
- 4 medium waxy potatoes
- sea salt
- 2 red peppers
- 2 tbsp extra virgin olive oil
- 300g (7 oz) tomatoes
- 2 tbsp capers
- 8 anchovy fillets, packed in oil
- 2 tsp dried oregano
- 200ml (3/4 cup) dry white wine
- freshly ground black pepper
- Pre-heat the oven to 200 degrees (390 farenheit).
- Peel the potatoes and using a mandolin, carefully slice the potatoes thinly – I do this on the middle of my three settings. Alternatively, slice them as thin as you can using a large, heavy and very sharp knife. Toss with a generous amount of sea salt and set aside.
- Deseed the peppers and cut into thin slices. Heat 1 tbsp of the oil in a large frying pan set over a medium high heat, and fry the peppers for 4-5 minutes until they have softened and just started to colour.
- Transfer the peppers, along with the tomatoes cut into rough chunks, the capers and the anchovies to a food processor and blitz until you have a smooth paste.
- In a large shallow baking dish toss together the potatoes, pepper paste, oregano, white wine and a generous amount of black pepper until the potatoes are well coated. Smooth the mixture down into the dish to create the gratin.
- Take a large piece of baking parchment just bigger than the dish and screw it up into a tight ball before unfurling it. This will soften the paper so that it easily presses into the edges of the dish and covers the potatoes in the oven. Do so, and bake the potatoes for 40 minutes.
- Carefully remove the baking parchment from the potatoes, returning them to the oven for a further 20 minutes so the top can crisp up a little.
- Remove the potatoes from the oven and allow them to rest for 10 minutes at room temperature to allow any leftover cooking juices to absorb into the potatoes before serving.