Ingredients
2 red bell peppers
2 pounds medium red-skinned potatoes, sliced 1/4 inch thick
1/4 cup plus 2 tablespoons olive oil
1 teaspoon coarse salt
4 anchovy fillets
1/4 cup red-wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup drained capers
1 cup black olives, pitted
1/2 cup fresh flat-leaf parsley, leaves
Preparation
Heat grill or oven to 450 degrees. Roast peppers on grill or over gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove skin by rubbing with a paper towel. Remove seeds and stem, cut pepper into 1/4-inch-thick strips, and set aside.
In a bowl, combine potatoes, 2 tablespoons olive oil, and 1/2 teaspoon salt. Grill potatoes until browned on both sides and tender, or roast on a baking tray in oven until nicely browned, about 40 minutes, turning halfway through cooking time.
Make the dressing: Finely chop anchovy fillets, and place in a medium bowl. Add vinegar, remaining 1/2 teaspoon salt, and pepper; whisk to combine. Slowly whisk in remaining 1/4 cup olive oil.
Combine potatoes, roasted red peppers, capers, olives, parsley, and dressing in a bowl, and toss to combine. Serve warm or at room temperature.
