Roasted Taters with Olive Tapenade and Horseradish Cream
This is one of the dishes I crave most. Salty, crisp, and hot in both temperature and taste, it’s the ultimate sensory and gustatory overload. It does well at a fancy brunch as well as placating any feelings that may come the day after the (big) night before.
Serves 4-6 as part of a spread.
Ingredients 5
1 kg floury potato
185 ml olive oil
1 tbsp fresh horseradish, or to taste
125 ‒ 185 g crème fraîche
110 g olive tapenade, see my recipe
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Method 5
Preheat the oven to 200˚C (390˚F).
Parboil the in a large pot of boiling water. Squish them with a fork in a roasting tin. This helps them absorb the and crisp delightfully as you cook them.
Generously douse in like you are trying to put out a fire, then pop the in the oven until amazing gnarly crispy bits start to emerge – probably around the 25 minute mark.
While the potatoes are cooking, use a microplane to grate the into the . Smear this over the base of a serving plate.
Top with your crispy goodness, then top with spoonfulls of the . Serve nice ’n’ hot.
