Recipes

Hasselback Potatoes with Black Olives Tapenade

A balance of flavors that conquers the hearts of people of all ages, a straightforward recipe to make and remake, and a "universal" dish...

Ingredients

Serves: 4

Heat the oven to 428 F in static mode.
Carefully brush the potatoes under running cold water, dry them and cut to flatten the base.
Place two rods on the work surface, parallel to each other.
Place a potato between the chopsticks and, using these as a guide, slice it rather thinly.
Brush with a generous amount of Vignoli Extra Virgin Olive Oil IGP Puglia and season with salt. Repeat the operation with the other potatoes.
Place in the oven and cook for 35 minutes or until the potatoes are soft and toasted.
Remove from the oven and allow to cool.
Spread with the olive tapenade, decorate with a sprig of parsley and serve.

Heat the oven to 220 ° in static mode.
Carefully brush the potatoes under running cold water, dry them and cut to flatten the base.
Place two rods on the work surface, parallel to each other.
Place a potato between the chopsticks and, using these as a guide, slice it rather thinly.
Brush with a generous amount of Vignoli Extra Virgin Olive Oil IGP Puglia and season with salt. Repeat the operation with the other potatoes.
Place in the oven and cook for 35 minutes or until the potatoes are soft and toasted.
Remove from the oven and allow to cool.
Spread with the olive tapenade, decorate with a sprig of parsley and serve.