NEW POTATOES WITH TAPENADE (BOUCHÉES DE POMMES DE TERRE À LA TAPENADE)

NEW POTATOES WITH TAPENADE (BOUCHÉES DE POMMES DE TERRE À LA TAPENADE) image

Yield 8 people

Number Of Ingredients 10

2 lb (1 kg) small firm-fleshed potatoes, such as red-skinned, Rose fir or White Rose varieties
2/3 cup (5 fl oz/150 ml) water
1 tablespoon fine sea salt
For the tapenade:
1 small garlic clove
2 oz (50 g) anchovy fillets in olive oil, well drained
freshly ground pepper
2 tablespoons extra-virgin olive oil
1 2/3 tablespoons capers in brine, rinsed and well drained
8 oz (250 g) large plump black olives, pitted

Steps:

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. While the potatoes are cooking, 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 purée. Add the capers and process again. Add the olives and process quickly once more to form a thick purée. At serving time, cut the potatoes into thin slices (the skins may be left on) and spread each slice with some of the tapenade. Arrange on a platter.