Mediterranean Potatoes Print Email

4 potatoes
20 small black olives
1 large sun-dried tomato
2-3 tbsp freshly grated parmesan
1 fistful of fresh herbs: oregano, rosemary, sage for example
Olive oil

Put the sun-dried tomato in some tepid water to soften it a bit.

Peel the potatoes and boil them for 5 minutes in salted water.

Take out the potatoes (keep the water), let them cool off a bit and take out the heart of the potatoes lengthwise with a circular apple corer (one that cuts out holes if you understand what I mean) so that you make a tunnel in the middle of each potato. I make them obviously bigger the bigger the potato is.

Put back the 'potato meat' into the water and boil it until it until it is soft.

While it is boiling you chop first the tomato and the olives finely and put them in a bowl and then you chop the herbs and put these on a plate.

Mash the potato meat before you mix it with the olives, parmesan and the tomato. If it gets too dry, add some of the boiling water but not too much though.

Press the potato mix into each hole/tunnel and roll the potatoes in the chopped herbs, salt them as well.

Put the potatoes in a oven-proof tin or pan, pour some olive oil over and bake them in 200° C/390° F until soft and golden, the time needed depends on how big the potatoes are. Serves 4

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