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Provencal potato bake

Category: food

  • Serves: 6
  • Time needed: 1 hour
  • Difficulty Easy


  • 120g pitted black olives
  • 125ml extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp finely chopped parsley
  • 1 tbsp thyme leaves
  • 100g salted capers, rinsed, drained
  • 4 rosemary sprigs, broken into small pieces
  • 1kg chat potatoes


  • Step 1

    Place the potatoes into a medium pot, fill with water, add a pinch of salt and then bring to the boil over a medium heat.

  • Step 2

    Once the water starts to bubble slightly, reduce the heat and let the potatoes simmer for 10-12 minutes or until tender. Drain well and set aside to cool slightly.

  • Step 3

    Crush the potatoes very lightly with a fork, place in a bowl with the capers, olives, thyme, rosemary and 80ml of olive oil and toss. Transfer the potato mix onto the baking tray and set aside.

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