Caponata Di Patate (Potato Caponata)

wsj.com

Jenny Neill

¼ cup golden raisins

½ cup extra-virgin olive oil, plus a little more if necessary

2 pounds waxy potatoes, such as Red Bliss or Yellow Finn, peeled and cut into ½-inch cubes

2 medium yellow onions, halved and thinly sliced

2 stalks celery with leaves, chopped

¼ cup salt-packed capers, thoroughly rinsed

⅓ cup slivered toasted almonds

¼ cup toasted pine nuts

½ cup chopped, pitted green olives

¼ cup tomato sauce, plus more to taste (see instructions in recipe for classic caponata from Southeastern Sicily)

Pinch of dried Greek oregano, crumbled

Sea salt and freshly ground black pepper

2 tablespoons chopped flat-leaf parsley or basil

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