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Kosher salt 2 pounds small potatoes, not bigger than 1 to 1 1/2-inches ½ cup olive oil½ cup capers, dried on paper towels¼ cup finely grated kefalotyri cheese2 tablespoons chopped fresh flat-leaf parsleyFlake salt
Over high heat, bring a large pot of water to a boil. Add 1 teaspoon salt and reduce the heat to medium. Add the potatoes and cook until the potatoes are tender when pierced with a small paring knife, 10 to 15 minutes. Remove with a slotted spoon and let the potatoes cool. Using the palm of your hand or the bottom of a glass, flatten the potato until they are slightly crushed and you can see some of the inside of the potato. Do not crush the potato so much that they fall apart. Warm the olive oil in a large frying pan over medium-high heat until it is almost rippling. Add the capers to the pan and cook until light golden and crisp, 2 to 3 minutes. Remove with a slotted spoon, sprinkle with salt and place on a paper towel to drain.Working in batches, add some of the potatoes in a single layer and cook until golden brown and crispy, about 5 minutes, per side. Remove the potatoes with a slotted spoon, season with salt and continue in batches until all of the potatoes are done. Toss the potatoes, capers, kefalotyri cheese and parsley and place on a platter. Sprinkle with flake salt.
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