Mediterranean Potato Bake
Servings: 6
A budget friendly side that's not only delicious, but also nourishing for your family. This Mediterranean Potato Bake is a great dish for when you're entertaining a large group too.
Ingredients
- 1 kg potato/s (I use Dutch Creams or Kipflers)
- 2 tbsp fresh herbs (thyme, rosemary, oregano) OR 1 tablespoon of dried herb provencal
- 50 g butter, ghee or olive oil
- 2 clove/s garlic - finely chopped
- 2 tbsp capers - drained
- 1 tbsp vinegar (I use red wine or apple cider vinegar)
- 180 g black olives (1 cup) pitted kalamata are nice
- 1 tbsp extra virgin olive oil - extra virgin
- Sea salt and freshly ground black pepper - to taste
Serve
- ½ bunch/s parsley - chopped
Instructions
- Preheat your oven to 200℃/395℉ (fan-forced).
- In a large pot, boil your potatoes until just cooked (tender when you insert a knife).
- While your potatoes are cooking, chop your herbs and place them in a small bowl with the fat of your choice, garlic, capers and vinegar.
- Place the cooked and drained hot potatoes in an oven proof serving dish (bash the spuds up a little so they just start to break apart - they cook crunchier that way). Add the olives and the herby dressing.
- Season and bake for 25 minutes or until crunchy on top.
- Drizzle with a little bit of extra virgin olive oil, season with sea salt (only a little as the olives and capers are salty) and black pepper.
Serve
- Chopped parsley leaves
- I would serve this to accompany a BBQ or roast style meal with a few different salads (loads of beautiful salad recipes here). We often have this midweek with grilled fish or meat and a leafy green salad.
Store
- Store in an airtight container in the fridge.