Bring back the rustic flavours of fancy French fare with this refined potato bake, built on seasonal ingredients.
Ingredients
- 1kg chat potatoes
- 1/2 cup (100g) salted capers, rinsed, drained
- 1 cup (120g) pitted black olives
- 1 tablespoon thyme leaves
- 4 rosemary sprigs, broken into small pieces
- 1/2 cup (125ml) extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon finely chopped flat-leaf parsley
Method
- Step 1Preheat the oven to 220°C and line a baking tray with baking paper.
- Step 2Place 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 until just tender. Drain well and set aside to cool slightly.
- Step 3Crush the potatoes very lightly with a fork, then place in a bowl with the capers, olives, thyme and rosemary, then season. Add 1/3 cup (80ml) oil and toss well to coat the potatoes. Tip onto the baking tray. Whisk the vinegar and remaining 2 tablespoons oil together, then drizzle over the potatoes.
- Step 4Bake for 45 minutes or until golden and crisp. Scatter with parsley and serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Vegan
- Vegetarian
Nutrition
1324 kj
Energy
23g
Fat Total
4g
Saturated Fat
4g
Fibre
4g
Protein
277.97mg
Sodium
3g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
0