Roasted potato with tomatoes & anchovies

Roast potato with a vinaigrette of sun-dried tomatoes, sardines and tapenade. An excellent accessory for meat and chicken

INGREDIENTS

PORTIONS 4

1 kg solid potato halved with peel
2-3 tbsp Extra virgin olive oil Classico
salt
black pepper

Vinaigrette

3 tablespoons Red wine vinegar
3 tablespoons Extra virgin olive oil Classico
2 tablespoons Tapenade olives and capers
3 Sun-dried tomatoes shredded
4-6 Sardels roughly chopped
1/2 shredded shell lemon
2 tablespoons chopped parsley
salt
black pepper

DO THIS

Set oven to 225 ° C.
Turn the potatoes into olive oil in an ovenproof form or on a plate.
Salt and pepper.
Fry soft and golden brown in the oven, about 25 minutes.
Whisk together vinegar and oil to the vinegar dish in a bowl.
Stir in remaining ingredients and season with salt and pepper.
Pour the vinaigrette over the roasted potato and serve immediately.

Comments

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