This oven-baked potatoes recipe is from Aegean: Recipes from the Mountains to the Sea by Marianna Leivaditaki (£26, Kyle Books). Marianna says: "As a chef I love punchy flavours. I enjoy eating small quantities and often and I want them to be intense and powerful. I love curing my own anchovies and sardines and enjoying them with a glass of cold beer and lots of pickles and olives. This potato bake with anchovies and capers belongs to this category. It’s sweet and salty and punchy; it goes beautifully with fish and even better with slow cooked lamb."


  • 800g waxy potatoes (such as Charlotte), peeled
  • 2 green peppers, sliced
  • 4 tbsp extra-virgin olive oil
  • 200g tomatoes
  • 2 tbsp capers
  • 8 anchovy fillets
  • 200ml white wine
  • 2 tsp dried oregano
  • ground to make 1 tsp black peppercorns


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Slice the potatoes very thinly with a mandoline, or using a sharp knife, and put in a colander with a pinch of salt for 15 minutes.

  • STEP 2

    Fry the peppers in 1 tbsp of olive oil for a few minutes until beginning to soften.

  • STEP 3

    Blitz the peppers, tomatoes, capers and anchovies in a food processor to a paste. Put the potatoes in an oven dish and add the wine, remaining oil, oregano, black pepper, and pepper and tomato paste to the dish. Mix everything really well and season.

  • STEP 4

    Flatten the potatoes and cover with baking paper. Bake for 40 minutes and then check whether the potatoes are soft. When they are, remove the paper and put back into the oven for 20-30 minutes or until a golden crust has formed on the top.


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