What a day! We have had hail, thunder, rain and lightning. Kevin and Rosie are absolutely terrified of storms and at one clap of thunder this afternoon, the dogs raced past my desk and headed to Archie and Rissie’s rooms. These are two outside dogs who hate being inside. When I retrieved them from the forbidden inside zone, they both trembled under my desk for the duration of the afternoon. Poor little tragic pooches.
After our day of crazy weather, I was craving some comfort food with this one and it hit the spot! It could be a side dish with a few other dishes – a perfect grazing table dish. Or it makes a great main dish and Archie, Rissie and I just had it as is for dinner. It would also make a great BBQ dish. It is super easy as well and there is something about roast potatoes that just makes me feel like mum is cooking, if that makes any sense at all. Happy place food.
Can’t believe I have made it to Day Six of my recipe a day challenge. I feel like I am on a roll!
Mediterranean Baked Potatoes.
1 kilo baby potatoes – leave the skin on and halve them
500-gram baby onions – peel and leave whole
350-gram pitted green olives
500-gram cherry tomatoes
Bring a pot of water to the boil and add halved baby potatoes to the water and let simmer for 20 minutes.
Pre-heat oven to 200 degrees Celsius
Drain potatoes and then put them back in the saucepan, drizzle olive oil, salt and pepper them and then put the lid on and shake the saucepan with the drained and seasoned potatoes and smash them! Don’t mind the fluffy edges, they end up being the crispy bits!
Line a large baking tray with baking paper and put the smashed potatoes on the tray, distribute evenly and sprinkle with some rosemary.
Bake in a hot oven for 20 minutes.
Add the onion and bake for a further 20 minutes.
Add the green olives, tomatoes, additional rosemary and bake for a final 20 minutes.