Provencal Potato bake


Provencal Potato bake
Serves 6-8

1 kg chat potatoes
1/2 cup ( 100g ) salted capers, rinsed, drained
1 cup (120g) pitted black olives
1 tbs thyme leaves
4 rosemary sprigs. broken into small pieces
1/2 cup (125ml) extra virgin olive oil
2 tbs white wine vinegar
1 tbs finely chopped flat-leaf parsley

Preheat the oven to 22U°C and line a baking tray with baking paper. Place the potatoes in a pan and cover with cold, salted water. Bring to the boil over medium—high heat, then reduce heat to medium and simmer for 10-12 minutes untiljust tender. Drain well and set aside to cool slightly. Crush the potatoes very lightly with a fork, then place in a bowl with the capers, olives, thyme and rosemary, then season. Add 1/2 cup (80ml)oil and toss well to coat the potatoes. Tip onto the baking tray. Whisk the vinegar and remaining 2 tbs oil together, then drizzle over the potatoes. Bake for 45 minutes or until golden and crisp. Scatter with parsley and serve.

anak pertama

Cari Blog Ini

Entri Populer

Diberdayakan oleh Blogger.