Olive pastes to roast potatoes

Name: Olive pastes to roast potatoes
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1.5 kg medium-sized potatoes; 7-10 Tbsp Oil; 1-2 TABLESPOONS coarse sea salt; 1-2 Branches of rosemary; 4-5 Stem(s) Thyme; 2-3 Anchovy fillets (glass); 150 g green olives (no stone); 2 TABLESPOONS Capers (glass); 2 TABLESPOONS Lemon juice; 4 TABLESPOONS Cognac or brandy; 2 TEASPOONS medium hot mustard; 2 TEASPOONS tr. Herbs of Provence; 10 TABLESPOONS olive oil, pepper; 150 g black olives (o. stone); 7-10 Tbsp Herbs, olives and lemon

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1.5 kg medium-sized potatoes
7-10 Tbsp Oil
1-2 TABLESPOONS coarse sea salt
1-2 Branches of rosemary
4-5 Stem(s) Thyme
2-3 Anchovy fillets (glass)
150 g green olives (no stone)
2 TABLESPOONS Capers (glass)
2 TABLESPOONS Lemon juice
4 TABLESPOONS Cognac or brandy
2 TEASPOONS medium hot mustard
2 TEASPOONS tr. Herbs of Provence
10 TABLESPOONS olive oil, pepper
150 g black olives (o. stone)
7-10 Tbsp Herbs, olives and lemon

Directions

1
Wash the potatoes well, dab them dry and cut them in half lengthwise. Brush baking tray with oil, sprinkle thinly with salt. Spread the potatoes with the cut surface facing down. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes
2
Wash herbs, pluck. After half of the baking time turn the potatoes, sprinkle with herbs
3
Rinse and drain the anchovy fillets. Finely chop or puree green olives, 1 tablespoon capers and half the anchovy fillets with 1 tablespoon lemon, 2 tablespoons cognac, 1 teaspoon mustard and 1 teaspoon herbs of Provence in a mixer, adding approx. 5 tablespoons olive oil. Season to taste with pepper
4
Prepare olive paste from black olives with the other ingredients in the same way. Arrange everything, garnish if necessary. Goes well with mixed salad