Recipe by Jewelies
Another recipe find for my clay cooker.
Top Review by JustJanS
I made this for a family dinner last night. I made a recipe and a half and used balsamic vinegar instead of the sweet vermouth. Balsamic worked wonderfully but made these the ugliest looking potatoes I've ever served to guests LOL Never mind how ugly they were, they were delicious and really popular with even the fussiest diners! No time to take a photo, but as I have all the ingredients to make this again, I'll do so and take it then.
- 1 kg small red potato, scrubbed, cut into chunks
- 2 tablespoons olive oil
- 2 small red onions, thinly sliced
- 12 black olives, thinly sliced
- 3 tablespoons pine nuts
- 2 garlic cloves, peeled and crushed
- 2 tablespoons raisins
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 cup sweet vermouth, red
- 2 tablespoons fresh basil, thinly sliced
- basil leaves, extra for garnish
Directions See How It's Made
- Soak a clay cooker in water for 10 to 15 minutes.
- Place potatoes and onions in cooker, toss with oil.
- Add olives, pine nuts, garlic and raisins.
- Season with salt and pepper.
- Mix in vermouth.
- Place clay cooker in cold over and set oven to 240°C.
- Roast 1 hour or until tender.
- Remove cooker from oven and place on a towel (Do not place hot cooker on a cold surface), let cool 10 minutes.
- Remove lid and stir in sliced basil.
- Garnish with basil leaves and serve.