By Nadine Smith
A modern day take on new potatoes and mint sauce that is satisfying to eat and impressive to look at. With just a few seasonal ingredients it’s quite easy to prepare.
Serves 6
Ingredients
- 8 medium to large Desiree Potatoes, peeled and sliced into thin rounds (keep in tidy order)
- 2tbs Extra Virgin Olive Oil (EVOO)
- Salt flakes to season
- For the base
- 2 brown onions, halved and finely sliced
- 1 garlic clove, finely chopped
- 1tbs butter
- 1tbs EVOO
- Salt flakes to season
- For the Mint Yoghurt
- 1 cup whole fat unsweetened yoghurt
- 3 or 4 sprigs of fresh mint, finely chopped
- ¼ tsp caster sugar
- 1tbs EVOO
Method
Preheat the oven to 180C.
Start making the jammy onion base. Heat a non-stick fry pan over a medium heat, add the olive oil, butter and the sliced onions. Sprinkle with a generous pinch of salt and allow to cook down, stirring frequently until the onions are meltingly soft. Transfer to a medium sized oven proof dish.
Arrange fans of potato slices on top of the onions, keeping them tight & upright. Use the smaller ends to prop your stacks until they all fit snugly into your baking dish. Drizzle over the olive oil and season well with salt flakes. Add 2 tbs of water, cover with a layer of tin foil and bake for 35 minutes. Uncover and bake for a further 35 minutes until the potatoes are cooked through and the edges crisp.
Whilst the Tian is baking, mix all of the ingredients together for the minty yoghurt and serve alongside the freshly baked Tian.
Inner west food specialist Nadine Smith’s recipes are seasonally inspired, created and tested to easily recreate and enjoy at home.
Find more of Nadine’s produce driven, delicious recipes on Instagram at @nadinexox.
