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4 as an appetizer
1 Tbsp pimentón
1 tsp cumin
1 tsp coriander
1/2 tsp Aleppo pepper
1/2 tsp turmeric
Small yellow or red potatoes (about 2 pounds total)
1/2 cup extra virgin olive oil
1 tsp sea salt
1 cup chopped parsley leaves
6 scallions, thinly sliced
1 garlic clove, minced
2 Tbsp salt-packed capers, rinsed
1/4 cup chopped cilantro leaves
1/2 cup olives, roughly chopped
Finely grind the cumin and coriander and mix with the other ingredients.
Rinse the potatoes.
Cover them with water in a saucepan, bring to a boil, and cook over medium-high heat for about ten minutes, or until the tip of a knife slides easily inside a potato. Drain and set aside.
Mix the olive oil with the juice of 2 lemons in a large bowl. Whisk in the salt, garlic, and 1 Tablespoon of the spice mix.
Add the warm potatoes, chopped parsley, 2/3 of the chopped scallions and the capers and mix well.
Garnish with the cilantro leaf, remaining scallions, and olives, as well as flaky salt to taste.
And if you have leftovers, combine them with canned Italian tuna for next day’s lunch.