John Myers
Petatou with Parsley Dressing
The perfect petatou with parsley dressing recipe with a picture and simple step-by-step instructions.
- 300 g Waxy potatoes
- 100 g Dried black olives
- 1 bunch Thyme
- 1 bunch Fresh smooth parsley
- 250 ml Cream
- 100 g Goat cheese
- 2 Pc. Eggs
- 50 ml Olive oil
- Black pepper from the mill
- Sea salt from the mill
- Salt from the mill
- Preheat the oven to 250 degrees circulating air.
- Bring the water with a little salt to a boil in a saucepan. Halve the potatoes and let them cook in the boiling salted water.
- Put the cream in a pan, heat it up and let it reduce. Chop the dried olives. Wash, dry and chop the thyme.
- Drain the potatoes, let them cool down briefly, peel and cut into small cubes. Add the thyme, olives, about two teaspoons of balsamic vinegar and about two tablespoons of olive oil and mix well. Season to taste with salt and pepper.
- Break open the eggs and loosen the yolks. Beat the egg yolks until creamy and mix with the still warm crème fraîche. Fold the mixture under the potato mixture up to about two tablespoons.
- Line a baking sheet with parchment paper and place two portion rings on it. Fill this with the potato mixture and press down nicely. Shape a piece of goat cheese into a thaler and place on top. Spread the rest of the creme fraîche on top as well. Place the baking sheet in the preheated oven and bake the petatou.
- Wash, dry and finely chop the parsley too. Add a little olive oil and mix both into a dressing.
- Arrange the petatou with the parsley dressing on a plate and serve.
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