Roasted Potatoes Nicoise

From a villa in the South of France, Roasted Gold Potatoes with tuna, tomatoes and chopped eggs.


3 pounds gold potatoes, sliced into 1/4" slices

1/4 cup olive oil

1 teaspoon coarse sea salt

1 teaspoon freshly ground black pepper

2 jars or cans of Albacore Tuna packed in oil (about 7 ounces each), lightly drained

1 large tomato, diced

1/4 cup chopped olives

1 tablespoon dried thyme

4 hard-boiled eggs, chopped

      The Recipe

Preheat oven to 400 degrees F.  Arrange potato slices in a large roasting pan, sprinkle with oil, salt and pepper and mix thoroughly.  Roast 25 minutes until golden.  Remove from oven, add tuna, tomato, olives and thyme.  Mix well and return to oven for 10 minutes.  Transfer to a serving bowl and garnish with chopped eggs.  Serve as a main course or a side dish.  Enough for 6.



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