Oven Potatoes with Tomato-Olive Topping
Oven potatoes with tomato-olive topping is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 medium, waxy potatoes
- 2 tbsp olive oil
- Sea salt
- 3 spring onions
- 4 tbsp pitted black olives
- 300 g cherry tomatoes
- 2 tbsp white balsamic vinegar
- 4 tbsp olive oil
- Salt
- ground pepper
- 300 g ricotta
Instructions
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1.
Preheat the oven to 180°C (356°F) with upper and lower heat. Wash, dry, and cut the potatoes in half lengthwise. Place them on a parchment‑lined baking tray skin side up, drizzle with olive oil, sprinkle with sea salt, and bake for 40–45 minutes until golden brown.
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2.
Meanwhile, wash, trim, and dry the spring onions; slice into thin rings. Drain the olives well and cut into rings as well.
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3.
Wash and halve the cherry tomatoes, placing them cut‑side down on a separate parchment‑lined tray. Roast with the potatoes for 5–7 minutes. Remove the tomatoes, let cool slightly, then combine with olives, spring onion rings, vinegar, olive oil, salt, and pepper. Fold in the crumbled ricotta.
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4.
Arrange the potato halves on plates, top with the tomato‑olive mixture, and serve immediately.
