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.
- 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
Pre-heat oven to 350°F.
Wash potatoes well and peel, if necessary.
Cut potatoes and onions into large equal pieces.
Heat a large pot on high heat. Pour in oil and add the potatoes and onions.
Cook, stirring often until the vegetables begin to brown (5 minutes).
Add tomato paste, salt, vinegar and honey. Pepper generously. Add herbs and mix well to properly blend all the ingredients.
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.
Cook until the potatoes are fully cooked and the jus has evaporated (approximately 45 minutes).