Name: Potato, rosemary and olive damper
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 1 large (300g) floury potato, peeled, cut into 3cm pieces; 50 gram butter, chopped; 3 cup self-raising flour; 1 teaspoon salt; 1/4 cup seeded black olives, chopped coarsely, plus 1/3 cup extra; 2 teaspoon chopped rosemary, plus 1 tablespoon sprigs extra; 1/2 cup milk, plus extra, to brush; 2 teaspoon sea salt flakes

Potato, rosemary and olive damper

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Serves 8

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

1 large (300g) floury potato, peeled, cut into 3cm pieces

50 gram butter, chopped

3 cup self-raising flour

1 teaspoon salt

1/4 cup seeded black olives, chopped coarsely, plus 1/3 cup extra

2 teaspoon chopped rosemary, plus 1 tablespoon sprigs extra

1/2 cup milk, plus extra, to brush

2 teaspoon sea salt flakes

Method

Potato, rosemary andamp; olive damper

1.Preheat Oven to 200°C (180°C fan-forced). Grease a baking tray.

2.Piece potato in a small saucepan; cover with cold water. Bring to the boil. Boil for 15-20 minutes or until tender. Drain; return to pan. Add butter; mash until smooth.

3.Combine flour, salt, pepper, chopped olives and rosemary in a large bowl. Make a well at centre; add milk and 1 cup water. Using a round-bladed knife, briefly stir to combine and make a soft sticky dough.

4.Turn out dough onto a lightly floured surface; knead briefly to combine (dough should be soft and sticky).

5.Place the dough on prepared tray; press into a 32 x 15cm rectangle. Brush top with a little extra milk. Sprinkle with rosemary sprigs, extra olives and salt flakes.

6.Bake damper for 30-35 minutes or until golden and damper sounds hollow when tapped. Serve.

If you use leftover mashed potato, you may need to reduce the quantity of milk.
Note

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Ingredients

Method

Potato, rosemary andamp; olive damper

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