Advertisement
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe