Potatoes with Olive Dip

Ingredients

• 600 g waxy potatoes
• 2 onions
• Sea salt
• 2 sprigs Rosemary
• 2 sprigs thyme
• 3 Garlic cloves
• 300 g green pitted olives
• 6 anchovies (pickled in salt)
• 1 tsp fresh lavender buds
• 50 g capers
• 50 g toasted pine nuts
• 100 ml olive oil
• 1 tbsp cognac
• black pepper (freshly ground)

Instructions

1. 1.

   Peel, wash and cut the potatoes into wedges. Peel the onions and slice them into rings. Preheat the oven to 220°C with upper and lower heat.

2. 2.

   Arrange the potato wedges on a baking sheet lined with parchment paper, sprinkle with sea salt, top with onion rings and herbs, then drizzle with olive oil. Bake in the preheated oven for 35-40 minutes until golden brown.

3. 3.

   Meanwhile, for the tapenade, peel the garlic and roughly blend it with olives, anchovies, lavender, capers, pine nuts, and olive oil.

4. 4.

   Season with cognac and pepper, then serve alongside the roasted herb potatoes.