STEP 1

Add the potatoes into a colander and rinse under water, then cut each potato in half to end up with large bite-sized pieces.

STEP 2

Add the cut potatoes into a stockpot, all in a flat layer and fill with water, just enough to barely cover the potatoes, then season generously with salt, and heat with a high heat.

STEP 3

In the meantime, heat a small fry pan with a medium heat, and add in 2 tbsp (30 ml) olive oil. After a couple of minutes, add in 4 cloves of garlic that have been thinly sliced, and mix continuously, after 1 minute and the garlic is fragrant, turn off the heat.

STEP 4

Drain the olives into a colander and shake off any excess liquid, then put them into a food processor, along with the capers, 1 clove garlic, the sautéed garlic, oregano, thyme, lemon juice, and season with salt & pepper. Run the food processor for 10 to 15 seconds, then add in 1/4 cup (60 ml) olive oil and run for another 10 to 15 seconds, or until well mixed together, do not over-purée the sauce.

STEP 5

About 20 to 25 minutes after turning on the heat on the potatoes, they should be cooked through. Pierce them with a toothpick to ensure they are done, reserve a little of the cooking water, then drain the potatoes into a colander, and then return the potatoes to the stockpot (heat turned off).

STEP 6

Add about a 1/4 cup of the cooking water to the olive sauce, and run the food processor for 10 seconds or until well mixed.

STEP 7

Add the olive sauce into the stockpot with the potatoes, and toss together until well mixed.

STEP 8

Transfer into a large serving dish, and garnish with green olives and parsley, enjoy!

Notes:  You can serve these potatoes warm, at room temperature, or even chilled. They will hold for up to 3 to 4 days in the fridge in an airtight container.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.