Mixed herbs and hazelnut roast potatoes
This recipe was inspired by a very popular Turkish dish and lends itself to a variety of interpretations. Served warm or at room temperature, these potatoes are a great mezze, and are wonderful when served as an accompaniment to a meat dish or on their own as a vegetarian meal.
Ingredients
- 3 lb (1,2 kg) potatoes
- 4 large onions
- 4 Tbsp olive oil
- 6 Tbsp tomato paste
- 1 Tbsp salt
- 2 Tbsp cider vinegar
- 1 Tbsp honey
- Fresh ground pepper
- 3 Tbsp Quebec herb blend
- 1 cup cherry tomatoes or diced tomatoes
- 1 cup hazelnut
Method
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1
Pre-heat oven to 350°F.
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2
Wash potatoes well and peel, if necessary.
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3
Cut potatoes and onions into large equal pieces.
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4
Heat a large pot on high heat. Pour in oil and add the potatoes and onions.
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5
Cook, stirring often until the vegetables begin to brown (5 minutes).
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6
Add tomato paste, salt, vinegar and honey. Pepper generously. Add herbs and mix well to properly blend all the ingredients.
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7
Transfer all the ingredients into a large oven-proof dish. Spread hazelnuts and tomatoes on top. Add water – enough to cover the vegetables up to the half-way mark.
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8
Cook until the potatoes are fully cooked and the jus has evaporated (approximately 45 minutes).
