Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.
Sometimes roasted meat and steaks, especially if eaten (as they should be) with some strong full-bodied wine, can leave the mouth dry. In food, a little gimmick here and there can make the difference and in this very instance I have tried to freshen up the classic roasted potatoes by adding a touch of black and green balsamic flavours. This side dish is almost effortless and can add acidic and fresh touches to a very strong meat-based main.
Ready in: 50m
Ingredients (adjust depending on number of servings)
. Baby Potatoes (500g)
. Black Olives (some)
. Fresh Mint
. Fresh Basil
. Onions (1, large)
. Balsamic vinegar
. Black Ground Pepper
. Garlic Cloves (3)
Preheat the oven to 180°. Peel the baby potatoes, cut in halves and place in a roasting tray with olive oil and garlic cloves. Drizzle with olive oil then season with a pinch of salt and black ground pepper. Cook for around 25-30 minutes the and add the sliced onions to the roasting tray, mixing them with the potatoes. Add some olive oil and cook for another 15-20 minutes (or until the potatoes are well cooked).
When the potatoes are ready take the tray out of the oven, add the black olives and the herbs (break the basil leaves with your hands, don’t chop them with a knife) and cook for another 3-5 minutes reducing the temperature of the oven to 150°. Drizzle with some drops of balsamic vinegar and serve.