This was another recipe from my Women's Weekly Gratins and Bakes book I made at the beginning of May.
A kilo or so of potatoes, a couple of lemons, thyme, 1/2 cup white wine, cherry tomatoes, olivies and parsley
Cook for forty minutes covered, then 40 uncovered. They said to put the tomatoes in ten minutes before the end, and the olives at the end, but I put them in at the half way point. Top with parsely to serve.
It was ok but it was *very* watery and the potatoes didn't crisp up at all. With the leftovers I separated all the juices from the potatoes, re-roasted the potatoes, then topped with the sauce, which was a lot nicer.
Is the juice worth the squeeze?
Stu: eh
Me: no
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