Description
How to make slow cooker anchovy caper potatoes with tender spuds and bold Mediterranean flavors that transform your weeknight dinner routine completely.
Ingredients
Scale
Base Ingredients
- 3 pounds Yukon Gold potatoes, cut into 2-inch chunks
- 1/4 cup olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
Flavor Builders
- 6 anchovy fillets, chopped
- 3 tablespoons capers, drained
- 1/2 cup white wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
Seasonings & Herbs
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
Instructions
- Prep Potatoes: Cut potatoes into uniform 2-inch chunks and rinse until water runs clear. Pat completely dry with paper towels to ensure proper browning and texture.
- Sauté Aromatics: Heat olive oil in large skillet over medium heat. Add onions and cook until golden and softened, about 8 minutes, then add garlic for final minute.
- Build Base: Stir in chopped anchovies, capers, and tomato paste. Cook for 2 minutes until fragrant, then deglaze with white wine, scraping up any browned bits.
- Layer Cooker: Transfer sautéed mixture to slow cooker. Add potatoes, chicken broth, oregano, red pepper flakes, salt, and pepper. Toss gently to combine everything evenly.
- Slow Cook: Cover and cook on low for 4 hours or high for 2 hours until potatoes are fork-tender but still hold their shape nicely.
- Final Season: Taste and adjust salt and pepper as needed. Stir in fresh parsley and lemon juice just before serving for bright, fresh finishing flavors.
- Serve Warm: Let rest 5 minutes before serving to allow flavors to settle. Serve immediately while potatoes are still warm and aromatic for best experience.
Notes
- Don’t skip the sautéing step as it builds essential flavor foundation for the dish.
- Store leftovers with cooking liquid to prevent potatoes from drying out in refrigerator.
- Substitute anchovy paste for fillets using 1 teaspoon paste per fillet for smoother distribution.
- Add fresh herbs only at the end to maintain bright color and flavor.
- Taste before adding salt since anchovies and capers provide natural saltiness.
- Serve immediately while warm for best texture and aromatic experience.
Allergy Information: Fish
Nutrition
- Calories: 285 calories
- Fat: 8g
- Carbohydrates: 45g
- Protein: 7g