Food

Parmesan-tossed Roast Potatoes with Kalamon Olives and Spinach

Parmesan Tossed Roast Potatoes with Kalamon Olives, Capers and Spinach

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

Parmesan Tossed Roast Potatoes with Kalamon Olives, Capers 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.

Mini Piccolini | Parmesan-tossed potatoes with olives and spinach Parmesan-tossed potatoes with olives and spinach

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