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Caramelised Potatoes with Tomato, Thyme and Marjoram
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
I have always had rather a sweet tooth so this potato dish hits the right note in my estimation. It makes the most of the flavours of southern France, the sweet sun-blush tomatoes working particularly well with the garlic and highly perfumed marjoram. Try serving these potatoes as an accompaniment to a plain roast leg of lamb.
Ingredients
1 kg 2¼ lb 6 tablespoo
Method
Scrub the potatoes well under cold running water, then dry thoroughly on a kitchen towel. Heat the olive oil in a large, heavy-based frying pan, add the potatoes and cook over a medium heat for 15-20 minutes, until lightly browned all over and almost tender. Reduce the heat and add the butter, herbs, garlic, chilli and tomatoes. Cook for 3-4 minutes, tossing the potatoes continually. Finally, s