Family friendly Main

Provencal potato bake

Name: Provencal potato bake
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 6
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

1 rating

05m

1h 10m

Jump to recipe

Bring back the rustic flavours of fancy French fare with this refined potato bake, built on seasonal 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

1.

Preheat the oven to 220°C and line a baking tray with baking paper.
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.
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.
4.

Bake for 45 minutes or until golden and crisp. Scatter with parsley and serve.