The potatoes are crispy on the outside and velvety and smooth in the middle, topped with a sweet and salty sauce, creamy feta and fresh parsley – the perfect side to pan-fried fish or grilled chicken.
Ingredients
- 1kg baby potatoes
- ½ cup red wine vinegar
- 2 Tbsp honey
- ¼ cup kalamata olives (pitted and finely chopped)
- 2 Tbsp capers (finely chopped)
- 50g feta (crumbled)
- ½ cup parsley (finely chopped)
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 220 degrees, fan bake.
- Place the baby potatoes into a large pot with cold water and add a generous pinch of salt. Bring to a boil and cook for 10-15 minutes or until tender (a fork can go through easily), then drain well.
- Add the potatoes to a baking tray and with a spatula or the bottom of a mug press down on each potato to ‘smash’ them (you want them to be smashed but still intact).
- Drizzle generously with olive oil and season with salt and pepper, then pop in the oven for 35-40 minutes until golden brown and crispy.
- While the potatoes are in the oven you can get started on the agrodolce sauce. Add the red wine vinegar and honey to a small saucepan and bring to a boil; cook for 5 minutes until reduced and syrupy.
- Remove from the heat and add the capers and olives; set aside until you are ready to serve (this is served at room temperature).
- Once the potatoes have cooked, remove from the oven and spoon over the agrodolce, crumble over the feta and garnish with the parsley.
