REAL COMFORT FOOD. This Sicilian potato dish became a family favourite last winter. Just what we need now that the weather is getting chilly again – well chilly for us in northern NSW! I have just come back from a trip to Adelaide and McLaren Vale – now that was really cold – beautiful, but cold.
THIS DISH IS ANOTHER IN MY INCREASING REPERTOIRE OF ONE POT COOKING. My favourite kind. Less washing up and more flavour when everything is cooked together in one pan. It’s not fancy – just hearty country cooking that will disappear in a flash once you put it on the table – don’t expect leftovers!
THE PAN YOU USE MAKES A DIFFERENCE. You will need a heavy bottomed Le Creuset type of a thing with a lid. I was lucky to find this one in Kmart – which was a steal for $20. It weighs a ton though and feel grateful for my eyelevel wall oven every time I use it.
- 1 kilo of yellow fleshed potatoes, like Dutch Cream or Royal Blue, peeled and cut into chunks.
- 1 large red onion, peeled and quartered.
- 3 large cloves of garlic, peeled and sliced.
- 100 ml extra virgin olive oil.
- 2 x 400g cherry tomatoes – or a load of home grown ones, if you have them.
- 150 ml white wine – which does something magical to this dish!
- Salt flakes and chilli flakes – sprinkles
- A handful of fresh basil or marjoram leaves to garnish
GROWING YOUR OWN POTATOES IS EASY. It also means you can grow the varieties that you prefer. These are some homegrown Royal Blues that have a dense yellow flesh and gorgeous flavour – perfect for this dish.
- Preheat oven on 200oC
- Put all the ingredients in you dish and stir them over to coat them.
- Place in oven WITH LID ON for 40 minutes.
- Remove from oven, TAKE LID OFF, turn oven to 180oC and cook for further 20 minutes or so until golden and caramelised.
- Garnish with fresh basil or marjoram.
HOW EASY IS THAT? They say that food is the glue that sticks family and friends together – well dishes like this are Tarzan’s Grip.