Potato and black olive güveç
This slow-cooked Turkish dish of potatoes, peppers and olives is far more than the sum of its parts. Sweetness, acidity and savouriness all come together to create something that's incredibly comforting and perfect as both a side and a main.
- Cooking:
- Serves: 4 persons
Ingredients
- 100ml of extra virgin olive oil
- 4garlic cloves, finely chopped
- 1tspfennel seeds, toasted and ground
- 250g of Turkish mild pepper paste, (tatli biber salçasi)
- 2tbsp of vinegar, either red wine, white wine, apple cider or muscatel
- 5Turkish peppers, mild and green, or 2 green peppers, deseeded and finely sliced
- 2spring onions, sliced into 1cm rounds
- 80g ofblack olives, pitted and roughly chopped
- 500g ofwaxy potatoes, such as Cyprus, Desiree or Charlotte
- 1handful offlat-leaf parsley, finely shredded
Instructions
Step 1
Preheat an oven to 200°C/180°C fan/gas mark 6. Place the oil and garlic into a a pan over a medium heat. Sizzle until the garlic starts to turn golden brown. Immediately add in the ground fennel and pepper paste and stir thoroughly, cooking for a few minutes. Add in the vinegar and take off the heatStep 2
Add the sliced peppers, spring onions and olives. If you are using Cyprus potatoes, I would recommend peeling these, otherwise leave the skins on and slice the potatoes lengthwise into 1cm slices. If using big potatoes, cut 1cm slices widthwise. Coat the potatoes in the pepper mix and tip into a roasting tin. Sprinkle over a little fine saltStep 3
Place into the oven and roast for 35–45 minutes or until the potatoes are soft and the top is all dark and gnarly. Top with parsley and serve