2 pounds small, firm-fleshed potatoes, such as red skinned, rose fir or white rose varieties

2/3 cup water

1 tablespoon fine sea salt

For the tapenade:

1 small garlic clove

2 ounces anchovy fillets in olive oil, well drained

freshly ground black pepper

2 tablespoons extra virgin olive oil

1-2/3 tablespoons capers in brine, rinsed and well drained

8 ounces large, plump black olives, pitted


1.   Place the unpeeled potatoes in a small, deep, heavy pot with a tight fitting lid.  Pour in the water and scatter the salt over the top.  Cover the pot, place over medium heat and cook for 20 minutes without touching the pot.  At this point the potatoes should be cooked and all the water evaporated.  To test for doneness, insert the tip of a knife blade into the center of one of the potatoes.  Let cool to room temperature.

2.   While the potatoes are cooling, make the tapenade.  Pass the garlic clove through a garlic press held over a blender container or the work bowl of a food processor.  Add the anchovies, pepper to taste and the oil and process to a fine puree.  Add the capers and process again.  Add the olives and process quickly once more to form a thick puree.

3.   At serving time, cut the potatoes into thin slices and spread each slice with some of the tapenade.  Arrange on a platter.

adapted from the Williams Sonoma Kitchen Library, Hors d’Oeuvres and Appetizers

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