Judith Edgley's Potatoes with brie

Potatoes with Brie, Shallots, Tomatoes and Olives.

All the ingredients listed are organically grown or produced and I like to serve this dish with a substantial mixed leaf salad as a supper dish or with something like stuffed aubergines as part of the main course.

Cook this dish slowly for the best results, but if you are short of time, it is possible to speed up the process.

Ingredients to serve 6 people:-

2 kg of potatoes (I like to use new potatoes with the skins scraped)
5 fl oz of “Oil in the Raw” organic olive oil
2 cloves of garlic, very finely chopped or crushed
4 shallots, quartered
8 “Oil in the Raw”organic olives, pitted and roughly chopped (mine have been marinated with herbs in oil for some time)
4 – 6 tomatoes, quartered
150 grms of Brie (I use organic Cornish or Welsh), cut into small cubes
zest of half a lemon
2 or 3 sprigs of fresh rosemary
salt and freshly ground black pepper
a few basil and parsley leaves chopped to sprinkle as garnish

Pre-heat the oven to 170C / 325F / gas mark 3

Method:

In a large bowl mix together the oil, lemon, salt, pepper, garlic and rosemary sprigs.

Scrape the potatoes and slice into 3 mm pieces, adding immediately to the olive oil. Mix thoroughly.

Pack half the potato slices into an ovenproof dish.

Add a layer of the cubed brie; then a layer of chopped olives.

Add the rest of the potato slices pushing down the shallot and tomato quarters as you reach the top. Cover with the lid and bake for approximately 50 minutes.

Turn the heat up to 200C / 400F / gas mark 6, remove the lid and crisp the top layer for a further 10 minutes.

Remove from the oven, sprinkle with chopped basil and parsley and serve hot.

*To speed up the process, you can steam the potatoes for about 10 / 12 minutes, rub off the skins and then slice them and mix in the olive oil.

Recipe contributed by Judith Edgley,
Heale Farmhouse Organic Bed and Breakfast, Lifton Down, nr Launceston, Cornwall.