Potato dischetti with anchovy and capers

Boil the potatoes until cooked but not overly soft. When cooled, carefully peel the potatoes and slice into 5mm rounds

Rinse the capers and roughly chop them together with the olives. Set aside

Make a dressing by blending together the olive oil, lemon juice, parsley, oregano, salt and pepper

Place the potato slices on a large platter and lay one anchovy on each slice. When the platter is covered, sprinkle the olive and caper mixture on top of the rounds. Drizzle the herb dressing over and serve slightly warm or room temperature