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Ingredients
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1kg Red Delight potatoes, coarsely chopped
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80ml (1/3 cup) extra virgin olive oil
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80g (1/2 cup) pitted kalamata olives, finely chopped
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1/3 cup chopped fresh continental parsley
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2 tablespoons fresh lemon juice
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2 tablespoons white balsamic vinegar
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2 tablespoons drained baby capers, chopped
Method
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1Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the potato on the prepared tray. Drizzle over half the oil. Bake for 45 minutes or until tender and golden. Transfer to a large bowl.
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2Meanwhile, combine the olives, parsley, lemon juice, vinegar, capers and remaining oil in a small jug.
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3Add two-thirds of the olive mixture to the potatoes. Toss to combine. Transfer to a serving platter. Drizzle over the remaining olive mixture.
Source: taste.com.au
