While the All Blacks fry the French or tear the poms apart, sit back and enjoy the game with these pommes de terre.You will need:
X3 cups pealed and diced potatoes
X2 onions
1/8 cup parsley (or dried mixed herbs)
Crushed garlic
Olive oil
Balsamic vinegar
Aioli dressing
Salt
Pepper
To prepare:
Put diced potatoes in a pot to boil
Chop onions into rings (the centres can be set aside for use in another dish)
Finely chop the parsley (if using fresh, which is always best!)
Add 2-3 tsp olive oil to a large pan and set to medium heat
When oil is warm, add onion rings and 1-2 tbsp crushed garlic
Stir garlic and oil with onions until the rings are nicely coated
Drain potatoes when they are cooked, yet still a little firm
When onion becomes soft and translucent, add potatoes to the pan and stir
Once potatoes are lightly browned, drizzle in 2-3 tbsp of balsamic vinegar and stir again
Add salt and pepper to taste
Sprinkle with chopped parsley, or herbs
Serve with balsamic vinegar and aioli dressing on the side
Great with fish or steak.
This dish, unlike revenge, is best served hot!
Please try this recipe and send us your feedback and/or your recipes that you would like to share with the readers, emailing us at info@garden-nz.co.nz
Thanks and enjoy!
