New Potatoes With Tapenade BouchÉes De Pommes De Terre À La Tapenade Recipes

POMMES DE TERRE A LA BOULANGERE

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes.
• Spread half the onions in the bottom of a casserole.
• Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves.
• Build another layer of onions, then a final one of potatoes, and finally pour over the stock.
• Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

NEW POTATOES WITH GOAT CHEESE AND TAPENADE

Steps:

• Put the potatoes in a small saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Slice the potatoes about 1/4 inch thick, discarding the rounded ends. You should get 3 or 4 slices from each potato.
• In a small bowl, combine the cheese, bread crumbs, olive oil, and thyme.
• For the tapenade: Combine all the ingredients in a food processor and blend until smooth.
• Preheat a broiler. Spread each potato slice with some of the cheese mixture, dividing it evenly, then put the slices on a tray and broil until the cheese melts and colors slightly, 2 to 3 minutes. Top each slice with about 1/4 teaspoon tapenade and garnish with the tip of a thyme sprig. Serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another refreshing white wine or rosé.