Provençal Potatoes

Name: Provençal Potatoes
Ingredients: ½ pint (275 ml) water; Sea salt and freshly ground black pepper; 2 cloves garlic, chopped; 1½ lb (700 g) potatoes, cleaned; 2 tablespoons olive oil; 1½ lb (700 g) tomatoes; 2 tablespoons tomato purée; 8 black olives

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Fresh herbs should be abundant now, so add what you have to this casserole. Basil, marjoram, oregano, parsley, chervil, hyssop, fennel, dill and many more all add interest to potato dishes.

Ingredients

1½ lb (700 g) potatoes, cleaned
1½ lb (700

Side dish
August
Vegan

Method

Steam the potatoes in their skins for 10 minutes and then slice them thickly. Remove the skin from the tomatoes by plunging in boiling water and then slice thickly. Heat the oil and cook the tomatoes with the purée, water, seasoning and garlic until the sauce is a little reduced.

Put into a casserole dish with the potatoes and the olives and bake at