Potatoes with Tapenade
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- For the tapenade
- 3 garlic cloves
- 300 grams green, pitted Olives
- 6 Anchovy fillet (packed in salt)
- 1 tsp fresh Lavender
- 50 grams Caper
- 50 grams toasted Pine nuts
- 100 milliliters olive oil
- 1 Tbsp Cognac
- freshly ground peppers
Preparation steps
1.
Peel, rinse and cut potatoes into slices. Peel onions and cut into rings. Preheat oven to 220°C (approximately 425°F). Place potatoes on a baking sheet lined with parchment paper. Sprinkle with sea salt, top with onion rings and herbs and drizzle with olive oil.
2.
Bake until golden-brown, 35-40 minutes. Meanwhile, to make tapenade: Peel garlic and mash coarsely with olives, anchovies, lavender, capers, pine nuts and oil. Season to taste with cognac and pepper. Serve tapenade with baked potatoes.
