An easy summer dish based on potatoes, peas and roasted tomatoes. Ideal “meze” (finger-food and appetizer) to share with family and friends.
Warm potato is ideal when combined with extra virgin olive oil as it immediately releases all the rich aromas and fruitiness of a high quality extra virgin olive oil!
- 1/2 Cup Wilson’s Extra Virgin Olive Oil
- 1/2 kilo waxy potatoes (about 4)
- 10-12 cherry tomatoes
- 1 large red onion, coarsely chopped
- 1 cup shelled peas (frozen are ok), defrosted,
- 4 Τbsp. Water,
- 3 to 4 Tbsp. red wine vinegar,
- Salt and fresh ground pepper to taste,
- 3 Tbsp. fresh dill
Rinse and scrub the potatoes. Do not peel. Bring them to a boil over high heat in a large pot of lightly salted water. Reduce the heat and simmer until the skins begin to burst open and the flesh is tender, or 30 to 35 minutes.
Remove, drain and set aside until cool enough to handle. While the potatoes are boiling, heat 1 tablespoon olive oil in a nonstick skillet and sauté the cherry tomatoes until their skins wrinkle and char lightly. Season with salt and remove. Sauté the frozen peas in the same skillet, adding 4 tablespoons water. Remove and drain. Peel the potatoes when they are still warm and cut into quarters or sixths. Place in a serving bowl. Add the onions, tomatoes and peas to the potatoes. Pour in the olive oil and vinegar, season with salt, pepper, and dill, toss gently, and serve immediately.