Very aromatic, with a rich tomato sauce, these baked potatoes are perfect to accompany grilled meat.
With a slice of sourdough bread, the baked potatoes cooked with olives and dill become a satisfying dish even on its own.
Materials
1½ kg medium-sized potatoes, peeled and cut into wedges (or quartered)
Two medium dry onions, finely diced
6 - 7 spring onions (white and green parts chopped separately)
1 cup Kalamata olives, pitted, chopped
200ml extra virgin olive oil
500g canned tomatoes
200ml of water
½ tsp. tomato paste
One bunch of dill, chopped (without the thick stems)
salt, freshly ground pepper
Procedure4
Step 1
Put some water in a pot to boil. Add the olives and scald them for 2-3 minutes. Drain them and leave them aside.
Step 2
Preheat the oven to 180ºC. In a wide and shallow pot, heat the extra virgin olive oil over medium heat and sauté the dry onions and the white part of the spring onions for 2-3 minutes, until they soften. Add the tomatoes, water, the green part of the fresh onions, the tomato paste, salt and pepper and mix.
Step 3
Cook for 6 - 8 minutes until the sauce thickens slightly, and add the potatoes. Pour enough water to cover them, season with salt and pepper, and let them reach a boil.
Step 4
Pour the potatoes with the sauce into a medium baking pan and bake in the oven for 30 minutes. Remove the food from the oven and add the olives and dill. Stir gently to distribute and continue baking for another 10 minutes. Remove the pan from the oven, let the food stand for 10 minutes, and serve.
Dina Nikolaou is a columnist for Cantina. Translated by Paul Antonopoulos.
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