Name: Slow-cooked potatoes with wine and herbs
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 lemon (140g); 600 gram kipfler potatoes, halved lengthways; 1 tablespoon olive oil; 1 brown onion (150g), sliced thinly; 12 clove garlic, unpeeled; 1 tablespoon rigani; 4 dried bay leaves; 1/2 cup (125ml) dry white wine; 1 cup (250ml) chicken stock; 1/3 cup (50g) seeded kalamata olives; 1/3 cup (65g) fetta cheese, crumbled

Ingredients

1 lemon (140g)

600 gram kipfler potatoes, halved lengthways

1 tablespoon olive oil

1 brown onion (150g), sliced thinly

12 clove garlic, unpeeled

1 tablespoon rigani

4 dried bay leaves

1/2 cup (125ml) dry white wine

1 cup (250ml) chicken stock

1/3 cup (50g) seeded kalamata olives

1/3 cup (65g) fetta cheese, crumbled

Method

1.Preheat oven to 160°C/325°F.

2.Finely grate rind from the lemon. Squeeze lemon; you need ¼ cup juice. Combine potatoes and juice in large bowl; season.

3.Heat oil in medium baking dish; cook onion and garlic, stirring, until onion softens. Add potatoes with juice, rigani, rind and bay leaves; stir to coat in onion mixture. Add wine and stock; bring to the boil.

4.Roast potato mixture, uncovered, in oven, stirring occasionally, about 40 minutes or until potatoes are tender.

5.Serve potatoes with olives and cheese.

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