Ingredients

• 2 1/2 pounds b-sized potatoes (such as fingerling, yukon gold, or red potatoes)
• 1 tablespoon Kosher salt
• 4 tablespoons olive oil
• 1/4 cup sherry vinegar
• 3 tablespoons capers, drained and chopped
• 1 tablespoon anchovy paste
• 1 clove garlic, pressed
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

Place the potatoes on the perforated pan in position 2 and solid pan in position 1 of the Wolf Legacy Convection Steam Oven. Steam the potatoes in the Wolf Legacy Convection Steam Oven on Steam Mode at 210°F for 22 minutes. If not steaming in the Wolf Legacy Convection Steam Oven, place the potatoes in a large pot with enough water to cover the potatoes by 2 inches. Bring to a boil, reduce to a simmer, and simmer for 20 minutes or until tender. Drain the potatoes.

Preheat the Wolf Convection Oven to 450°F on Roast Mode or 425°F on Convection Roast Mode. Drizzle and brush olive oil over a large-rimmed baking sheet. Place the potatoes on the sheet and, with a tenderizing mallet or small plate, gently press the potatoes until crushed but still intact, about 3/4” thick. Drizzle the tops with olive oil and salt and roast for 25 minutes on position 6 of a Wolf Convection Oven.

While the potatoes are roasting, in a small mixing bowl combine vinegar, capers, anchovy paste, garlic, remaining 2 tablespoons oil, and 1 teaspoon salt. Stir in the parsley. Add as much olive oil as needed to balance the flavors. When the potatoes have finished cooking, remove them from the Wolf Convection Oven and season with Kosher salt.

Plate the potatoes on a serving platter and drape the fresh sauce over the potatoes just before serving. The sauce can also be served on the side if desired.