Post by @surelynotvegan

For the Table, EP 2: GREEK STYLE TATTIES 🍋 You made my Greek potatoes five million times - so I’ve given them the middle of the table. Same lemon broth, now dressed with roasted tomatoes, olives, red onion and rocket. One tray, with everyone leaning in (believe me they get demolished QUICK). The broth is the whole thing. The potatoes drink every last drop of it, so don’t be shy with the lemon. THE BROTH 2 Oxo meat-free chicken stock cubes 500ml boiling water Juice of 1 large lemon A good drizzle of olive oil 1 tsp smoked paprika 1 tsp oregano 1 tsp rosemary (fresh if you’ve got it) 1 tsp onion powder Salt & pepper THE TRAY 1.5kg potatoes, skin on, cut into cubes 4 large garlic cloves, finely chopped A handful of fresh parsley, chopped TO DRESS Roasted vine tomatoes A handful of olives, chopped ½ red onion, thinly sliced More fresh parsley A big pile of rocket METHOD 1. Cube the potatoes, skin on. Don’t peel, that’s where the crisp lives. 2. Mix everything for the broth in a jug. 3. Pour it over the potatoes in a baking tray, add the garlic and parsley, and mix with your hands so every cube is sitting in it. 4. Roast at 200 degree’s Celsius, until the broth has completely gone and the edges have caught (approx 1 hour but can vary). Be sure to frequently check and stir throughout. 5. Tip into a bowl while hot. Add olives, red onion, parsley. 6. Layer rocket, potatoes, more olives, onion, sliced lemon and roasted toms to garnish. Serve in the middle of the table. Ep. 3 next week: Caribbean patties, beef and cheese. Bring a bigger table. #veganfood #greekpotatoes #potatorecipes