Provencal potato bake

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How to make Provencal potato bake

  • Yield : 6
  • Prep Time : 0:05
  • Cook Time : 1:10
  • Total Time : 1:15

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 1 Preheat the oven to 220°C and line a baking tray with baking paper.
  • Step 2 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 until just tender. Drain well and set aside to cool slightly.
  • Step 3 Crush 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 4 Bake for 45 minutes or until golden and crisp. Scatter with parsley and serve.

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