Jono & Jules do food & wine

A tasty side dish to get us out our potato rut of baby roast or dauphinoise. These went spectacularly well with roast chicken.

Patatas a lo pobre – serves 4

• 600g waxy potatoes e.g. Charlottes
• 1 bulb of fennel, cut into quarters lengthways and shred into 5mm slices
• 75ml olive oil
• 2 cloves of garlic, finely chopped
• 2 tbsp sherry vinegar
• 2 tbsp capers, rinsed
• a few sprigs of fresh oregano

Slice the potatoes into 5mm rounds.

Heat the olive oil in a large, heavy-based pan and add the potatoes and fennel. Cook over a medium heat until the potatoes are tender and starting to brown about 10-15 minutes. Keep tossing gently so it all cooks evenly.

When the potatoes are almost ready, add the garlic and sherry vinegar. Keep cooking for another 5 to 10 minutes or until the liquid has been absorbed and the potatoes are completely soft. Stir in the capers and oregano leaves and season with salt and pepper.

(Original recipe from The Hairy Bikerrs Mediterranean Adventure, Si King & Dave Myers, Seven Dials, 2017.)