Potato: Smashed With Olives and Capers
by Lishka DeVoss

You can do all this fine chopping by hand if you don’t have a mini-prep.

YIELD 2 to 4 servings

INGREDIENTS

MINI-PREP (chop together):
1 cup Kalamata olives, well-drained
2 tbsp capers, rinsed and well-drained
1 tsp grated lemon zest
1 tbsp fresh lemon juice
1.5 tsp fresh thyme leaves (no stem); 3/4 tsp if using dry
1/4 cup olive oil
Freshly ground black pepper

POT:
4 potatoes, about 5 ounces each, well-scrubbed, peeled and cut into chunks
2 tbsp red wine vinegar
1 bay leaf
Salt
Water to cover

PREPARATION

1. Pulse the ingredients in the mini-prep until well-chopped but not smooth. This is essentially a tapenade and what’s left over can be used as a spread on crackers and toast. Store in a glass container in the fridge.

2. Cook the potatoes by bringing the water to a boil, then reducing the heat to medium and continue cooking for 12–15 minutes, until the potatoes are soft.

3. Drain. While still warm, place the potatoes in a bowl and gently mash them, leaving them chunky but able to hold a shape.

4. Lightly coat a non-stick griddle with vegetable oil and then heat it on the stovetop. When a drop of water sizzles on surface, scoop the potatoes onto the griddle and quickly form them into a giant pancake shape. Cook without moving until golden brown underneath, about 5–10 minutes.

5. Slide the potatoes, cooked side down, onto a plate. On top of the uncooked side, evenly spread some tapenade and press it into the potatoes with a spatula. Using another plate on top, flip the pancake so that the tapenade side is now on the bottom and slide it back onto the griddle.

6. Cook another 5–10 minutes.

TO SERVE Serve immediately with more fresh ground pepper on top and hot sauce on the side.

VARIATION Use whole, small new potatoes, skin on. Gently squish each one to sort of flatten and open the skin up, cook on one side, then top with tapenade and cook on that side.

APPETIZER VARIATION Use whole, small new potatoes, skin on. Bake or boil until cooked. Then cut in half and scoop some potato out of each half and fill with some tapenade. Serve warm or at room temperature.

Updated 2020-04-27

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