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Mixed herbs and hazelnut roast potatoes

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.


  • 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


  1. 1

    Pre-heat oven to 350°F.

  2. 2

    Wash potatoes well and peel, if necessary.

  3. 3

    Cut potatoes and onions into large equal pieces.

  4. 4

    Heat a large pot on high heat. Pour in oil and add the potatoes and onions.

  5. 5

    Cook, stirring often until the vegetables begin to brown (5 minutes).

  6. 6

    Add tomato paste, salt, vinegar and honey. Pepper generously. Add herbs and mix well to properly blend all the ingredients.

  7. 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.

  8. 8

    Cook until the potatoes are fully cooked and the jus has evaporated (approximately 45 minutes).