The bold flavors of Provence - anchovies, olives, capers - with lightly sweetened roasted fries for dipping.
About 8 medium potatoes (I used gold, but red or russett are fine)
1/2 cup olive oil
2 tablespoons sugar
2 tablespoons pepper
1 1/2 cups pitted black olives
1/2 cup bottled capers, drained (3 ounce jar)
1 tin flat fillets of anchovies, ripped into pieces
2 tablespoons brown mustard
1 can (7 ounces) albacore tuna, drained
About 2/3 cup olive oil
Preheat oven to 400 degrees. Cut potatoes into wedges and place in a large bowl. Pour olive oil over and toss to coat. Spread on a baking pan, sprinkle with sugar and pepper and roast about 20-25 minutes or until tender and golden.
Make tapenade: Place olives, capers, anchovies, mustard and tuna in a food processor. Pulse until well mixed, but not pureed. Add olive oil and pulse in (that gives it a nice dipping consistency). Serve tapenade at room temperature and potatoes slightly warm. Makes about 1 1/2 cups. Stores in refrigerator for up to a week.