Jacket Potatoes are one of the easiest recipes ever, and can be combined with lots of vegetables such as ratatouille. Ratatouille is a French Provençal dish of stewed vegetables, that originally comes from Nice. I like to combine Jacket Potatoes with a dip which makes the dish more refreshing.
Preparation Time: 20 mins
Cooking Time: 40 mins
Total Time: 60 mins
Servings: 4 people
Portions: 4 potatoes
Ingredients
4 large oven potatoes
1/2 red onion
2 garlic cloves
1 aubergine
1 courgette
1 red pepper
1 tbsp tomato paste
1 tin tomato cubes
100 ml red wine
40 g parmesan cheese
1 tsp nutmeg
1 tsp paprika powder
2 tsp dried oregano
1 tsp dried thyme
salt
pepper
Potato Marinade:
2 tbsp olive oil
1 tbsp herbes de provence
fleur de sel
Dip:
150 g creme fraiche
1 tbsp fresh thyme (chopped)
1 tbsp fresh basil (chopped)
salt
pepper
Method
1. With a fork, cut some holes in the potatoes. Grease an oven proof form and place the potatoes in it. Cook in the microwave at 900W for 15-20 minutes.
2. Meanwhile, finely chop the red onion and the garlic, and cut the vegetables into cubes.
3. Heat some olive oil in a pot and fry the onion for 3-5 minutes. Add the vegetable cubes and tomato paste, and fry for another 5 minutes. Add the herbs and spices. Deglaze with red wine and 100 ml water. Let simmer for 15-20 minutes. Season with salt and pepper
4. Preheat the oven to 220°.
5. Mix the olive oil with the herbes de provence and salt, and marinate the potatoes. Cut the potatoes in halves and top with ratatouille. Grate the parmesan cheese on top of the potatoes and bake for 5-10 minutes until the cheese is melted.
6. Mix all the ingredients for the dip together and serve with the potatoes.
Enjoy
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