I made this as a quick lunch on Saturday. The children had it with soy dogs and Sumit and I with veggie burger patties and a feta/yoghurt dip. It would make a great side to grilled meat, but it’s also a great lunch – just add bread and cheese or a some kind of dip.
Parmesan-tossed Potatoes with Kalamon Olives and Spinach
Ingredients
Potatoes – halved (or whole small new potatoes)
Olive Oil
Sea salt
Greek Kalamon Olives
Capers
Grated Parmesan
Baby leaf spinach
Chopped fresh basil
Instructions
Pre-heat the oven to 225 degrees C.
Halve the potatoes (or even quarter them) if they aren’t almost bite-sized. Toss them in olive oil and sprinkle them with sea salt and let them roast in the oven for around 20 minutes until they are gold brown all around.
Toss the roasted potatoes in grated parmesan cheese to taste and add olives, capers and spinach and basil.
Season with a splash of olive oil and more salt and peppar to taste.
Add any additional notes here.
