Ingredients
Serves:4
-
3 tbs Vignoli Extra Virgin Olive Oil IGP Puglia
-
6 tbs of Vignoli Black Olives Tapenade
- 4 potatoes
- 4 springs of fresh parsley
- 3 tbs Vignoli Extra Virgin Olive Oil IGP Puglia
- 6 tbs of Vignoli Black Olives Tapenade
- 4 potatoes
- 4 springs of fresh parsley
Preparation
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.
More ideas for you
We are more than just olive oil and vinegar.
Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!