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Johnnie's Delicious Potatoes

Johnnie's Delicious Potatoes

Serves 4

6 medium Agria potatoes, peeled
Iblea sea salt
1 cup Sabato Parmigiano & herb breadcrumbs
6 or more Ortiz anchovies
50g Lewis Road Creamery butter, approx
3 Tbsp Sabato caper bruschetta
3 Tbsp extra virgin olive oil (EVO)
Calogiuri lemon,  fig or original vincotto vinegar (optional)

Boil the peeled Agria potatoes in salted water until barely tender. Drain.

Butter a casserole dish generously and dust with breadcrumbs.

Cut the drained potatoes in 1⁄2cm slices and arrange a layer of them on the bottom of a flat ovenproof dish. Blend the extra virgin olive oil into the caper bruschetta then drizzle over the first layer. Place two fillets of chopped Ortiz anchovies on top. Sprinkle with more breadcrumbs and knobs of butter. Top with another layer of potatoes and continue as above. Finish with a fine coating of breadcrumbs and a generous amount of butter in knobs across the top.

Cook in a medium oven (180˚C) for around half an hour until cooked through but crispy on top. Drizzle with infused vincotto or vincotto vinegar.

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