Mediterranean Style Roast Potatoes

Vegan

A divine alternative to traditional roast potatoes. Serve with one of our main dishes, for example the Chestnut Pate en Croute.

Serves:

Time:

60 mins

Ingredients:

4 large or 6 medium potatoes suitable for roasting – enough for 4, bearing in mind all the other side dishes and mains you may be having!
Pinch salt
5 tbsp olive oil
1 jar pimento stuffed olives (drained and rinsed)
2 tbsp capers (drained and rinsed)
8 sun-dried tomatoes
Zest of 1 lemon

Method:

1. Pre-heat oven to 220°C/450°F/Gas Mark 7.

2. Peel potatoes and cut in halves or quarters, depending on how large they are.

3. Place into a large saucepan and cover with cold water and salt, bring to boil, then turn down and simmer on a medium heat for 7 mins.

4. Drain the potatoes and toss gently round the colander. Set aside.

5. Pour oil into a metal roasting tin. Heat the oil over the stove until it is very hot – if it isn’t hot enough the potatoes won’t crisp so well.

6. Immediately tip potatoes in the oil, turning over with a fish slice or similar to ensure they are all coated with oil.

7. Place the potatoes into the oven for 20-30 mins.

8. Turn off the gas or electric ring!

9. Meanwhile, chop the olives and sun-dried tomatoes together on a chopping board, then transfer them into a mixing bowl. Add the capers and lemon zest, and mix.

10. Remove the potatoes from the oven. They should be starting to go crispy. Smash the tops lightly with a fork, then spoon on all the prepared mixture.

11. Reduce the heat to 180°C/350°F/Gas Mark 4 and cook for another 15-20 mins, until golden and crispy.