After an easy and delicious side? Curtis Stone's potatoes with fetta and olives are a simple yet crowd-pleasing recipe.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 5 mins cooling time
+ 5 mins cooling time
Ingredients
750g (about 5) Gourmandine potatoes, peeled
1 large lemon
2 tbs finely chopped shallots
1/4 cup (60ml) extra virgin olive oil
2 tbs chopped chives
1 tbs chopped dill
1 tbs chopped flat-leaf parsley
1/3 cup (55g) pitted kalamata olives, halved
30g fetta, crumbled
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place potatoes in a saucepan of cold water. Season with salt. Bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer for 15 mins or until a skewer can be inserted through the potatoes without much resistance but the potatoes remain intact. Using a slotted spoon, transfer the potatoes to a baking tray and set aside for 5 mins to cool.
Step 2
Meanwhile, grate the rind from the lemon into a large bowl. Juice the lemon and add 1/4 cup (60ml) lemon juice to the bowl. Whisk in shallots and oil. Season the vinaigrette with salt and pepper.
Step 3
Thickly slice potatoes. Arrange half the potatoes on a serving platter. Spoon over half the vinaigrette. Sprinkle with half the chives, dill and parsley. Season with salt and pepper. Repeat layering with remaining potatoes, vinaigrette, chives, dill and parsley. Sprinkle with olives and fetta. Season with salt and pepper. Serve warm or at room temperature.
