Pantelleria Potatoes

Yet another caper for our audience. On Pantelleria, the caper capital of the world, capers are bottled, eaten, salted and made into a pate. "But with potatoes?" I asked. "Defiantly," our toothy local said smiling.

Potatoes
Jar of caper pate
Some hot pepper flakes, not too many
Olive oil

After cooking your potatoes, slice them on the thick side and put them in a pan with hot oil and your pepper flakes. Fry until the color of a golden Pantelleria sunset. Don't go crazy with this stuff. Serve on a plate with caper pate spread over the top. Easy? That's island living.