08 June 2008
Jamies Blackened Potatoes
I scribbled this recipe down a few months ago whilst watching Jamie Oliver on tv. So I neither know the correct recipe or the title of this dish, but I can tell you that this potato and onion dish is so tasty.
The potatoes look burnt, but they are actually just coloured by balsamic vinegar.
Now, I am going to let you have a glimpse into my messy world of scribbling recipes down. Those with a squeamish nature, may want to turn away!
Jamie's Blackened Potatoes
And for those of you who cannot decipher that, here it is.
1/3 pack butter,
1/2 cup olive oil
4 bay leaves
a few stalks of rosemary
a few red onions, peeled and cut in half
6 potatoes, cut into wedges
1 clove of garlic, halved and bashed
1/2 bottle balsamic vinegar
1 glass of red wine
salt & pepper to season
On the cooker, heat a deep roasting tray, add the butter, oil, rosemary and bay leaves. The herbs will flavour the fat. When the fat is hot, add the potatoes, red onions and garlic. Season with salt & pepper and give a good mix through. Slosh in about half a bottle of cheap balsamic vinegar.
Cook for one hour in a hot oven. Toss ingredients occasionally. Lose the fat and add a glass of wine. Squash the cloves out of their skins and mix back in. Put back in oven and cook until potatoes are dark and caramelised.
These come out very dark, but don't worry, this is how they should be.
Serves 4 - 6
I served my blackened potatoes with little balsamic tomato & basil puff pastry tarts and carrots tossed in a little butter and coriander.
It was a really lovely family meal. Thanks Jamie!