Serve this as part of an Italian banquet, alongside rolled lamb roast with provolone and olives.
12 kipfler potatoes
2 tbs olive oil
2 oregano sprigs
6 garlic cloves, peeled
lemon wedges, to serve
Green olive tapenade
100 g pitted green olives
½ cup flat-leaf parsley leaves
½ cup mint leaves
½ cup basil leaves
2 white anchovies
3 spring onions
1 garlic clove, roughly chopped
1 lemon, zested, juiced
125 ml (½ cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 190˚C. Place potatoes, oil, oregano and garlic in a roasting pan and toss to combine. Roast for 1 hour or until potatoes are golden. Season with salt and pepper.
To make green olive tapenade, using a food processor, process all the ingredients, except the oil, until chopped. Gradually add oil and 1 tsp salt, and process to a rough paste. Season with pepper. Makes 1½ cups.
Spoon green olive tapenade over the roast potatoes and serve with lemon wedges.
As seen in Feast Magazine, Issue 16, pg71.
Photography by John Laurie & Brett Stevens