Provencal Potato bake
Serves 6-8
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.
Postingan
