Recipes

Warm potatoes with capers, oregano and olive oil

This Greek-inspired warm salad combines the humble potato with briny capers, dried oregano, and plenty of extra virgin olive oil. It’s easy to assemble, filling enough for lunch or a side, and perfectly suited to a loaf of bread or some grilled fish.

· sphera gourmet

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Warm potatoes with capers, oregano, red onion and lemon, with the authentic SPHERA bottle composited into an illustrative scene.

Cretan cooks know that a plate of potatoes shines with just a handful of good ingredients: bright capers, dried oregano, and plenty of olive oil. This dish makes a satisfying lunch or side, equally suited to a kitchen in Chania or your own.

YieldServes 4
Prep time10 minutes
Cook time20 minutes
Total time30 minutes

Ingredients

  • 800g waxy potatoes (such as Charlotte or baby new potatoes)
  • 1 small red onion (about 80g), finely sliced
  • 2 tbsp capers in brine, drained
  • 1 tsp dried oregano
  • 60ml SPHERA extra virgin olive oil
  • 1 lemon, juiced
  • Salt and black pepper

Method

  1. Scrub the potatoes clean and cut into bite-sized pieces. Place in a pot, cover with cold water and a generous pinch of salt, and bring to a boil.
  2. Simmer the potatoes for 15 minutes, or until just tender. Drain well and tip into a serving bowl while still warm.
  3. Add the finely sliced red onion and capers to the warm potatoes. Sprinkle over the dried oregano.
  4. In a small bowl, whisk the olive oil and lemon juice with a little salt and black pepper. Pour this dressing over the potatoes.
  5. Toss everything gently to combine. Taste and adjust seasoning if needed. Serve warm or at room temperature.
SPHERA tip: If you have some, a handful of fresh herbs such as parsley or dill can be added, but it’s just as satisfying left simple.