Potato Dishes
Olivette Potatoes
Château potatoes in miniature: potatoes turned to the size of olives, coloured in oil, finished in the oven and tossed in butter and parsley.
- Serves 10
- Shallow-fried, then oven
- Vegetarian
- French
Method
Prepare and cook as for Château Potatoes, but cut them a quarter of the size: turn the potatoes into small olive shapes.
Shallow fry in oil to colour, strain off any surplus oil, season and finish cooking in the oven (200°C (180°C fan)).
When cooked, toss in butter and sprinkle with chopped parsley before serving.
Tip: tap a step to tick it off as you cook.
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See also
Shopping list for 10 portions
Fruit & veg
Dairy & eggs
Oils, vinegars & sauces
Fresh herbs
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 26).