Ingredients
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1kg Kestrel potatoes (see note)
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1 large red onion
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80ml (1/3 cup) extra virgin olive oil
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1 celery stick, trimmed, finely chopped
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1 garlic clove, crushed
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1/4 cup fresh continental parsley leaves, torn
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1/4 cup fresh oregano leaves, torn
Method
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1Preheat oven to 220ºC. Wrap each potato and the onion in foil. Place on a baking tray. Bake for 1 1/2 hours. Unwrap and set aside until cool enough to handle. Peel the potatoes and onion. Leave any small potatoes whole and coarsely chop the rest. Cut the onion into wedges.
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2Place the potato, oil, celery and garlic in a large bowl. Season with salt and pepper. Add the onion, parsley and oregano and toss gently to combine.
Source: taste.com.au
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