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Preserved lemon and parsley roasted chats
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your roast potatoes with a gourmet twist of olives and capers for a unique and flavorful side dish.
Ingredients:
  • 1kg baby coliban (chat) potatoes
  • 36.40 gm extra virgin olive oil
  • 60ml verjuice
  • 8 pancetta slices, coarsely chopped
  • 160g olive
  • 40.00 ml capers
  • 2 preserved lemon rinds, thinly sliced
  • 250.00 ml flat-leaf parsley leaves
Instructions:
  • Preheat your oven to 200°C. In a roasting pan, toss potatoes with oil and verjuice, then season with salt and pepper. Bake for 15 minutes until slightly golden. Add pancetta, olives, and capers, then bake for an additional 10 minutes until cooked through.
  • Take out of the oven and squeeze fresh lemon over the dish. Cover with foil and let it rest for 5 minutes. Sprinkle with chopped parsley, mix well, and serve promptly.

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