½ cup FRAGATA Pitted black olives
1 kg roasting potatoes, washed, halved or quartered
1 small onion, diced
4 cloves garlic, chopped
1 capsicum, chopped
1/3 cup raisins (dark or golden)
handful of grape or cherry tomatoes, halved
handful of baby spinach leaves, washed and patted dry
¼ cup olive oil
½ – ¾ cup chicken or vegetable stock (broth)
400-g skinned, diced Italian (Roma) tomatoes
1 tsp fresh thyme
1 sprig fresh rosemary, chopped
sea salt and freshly ground black pepper, to taste
hot red chilli flakes, to taste
- Preheat oven to 175 °C. Lightly oil the bottom of one large baking dish.
- Put the potatoes into a bowl. Mix in the onion, garlic, capsicum, raisins, tomatoes, spinach leaves and FRAGATA black olives.
- Add the olive oil, ½ cup stock and diced tomatoes with juice. Stir to combine. Add the thyme and rosemary and season with salt and pepper. Add a shake of chilli flakes, if desired. Stir to coat all the potatoes. Add a splash more stock if needed to keep everything moist.
- Spoon the potato mixture into the oiled baking dish or dishes. Roast in the centre of the oven until the potatoes are slightly browned and fork-tender – approximately 35–45 minutes, depending on the size of the potato pieces.
(Recipes and Images Copyright Chef Jimmy Boswell 2014)
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