Look for floury potatoes, that will mash quite easily. Great as a contorno - but very often we eat them as "the dish" with a large crunchy salad and mabe some cheese afterwards....
Serves 6 as a contorno
1 kg potatoes, peeled
1 red onion, peeled
rosemary, leaves only
sage, leaves only
3 cloves of garlic, lightly crushed
1 tsp fennel seeds
sea salt and black pepper
125 ml white wine
100 ml olive oil + extra
Preheat you oven to 200c degrees.
Slice potatoes into 1 cm slices and place in a bowl. Cut onion in half and slice thinly - add to bowl together with the herbs, garlic and fennel seeds. Season with salt and pepper. Pour in wine and oil and give it a good mix.
Pour into an oven tray, big enough, so the potatoes will cook in one layer. Cover with foil and bake in preheated oven for 25-30 minutes. Remove from oven and with a large wooden spoon roughly mash the potatoes. You still want large chunks of potatoes. Push the potato mash towards the center of the tray, to create kind of a potato cake. Drizzle with a little extra olive oil and return to the oven.
Cook for a further 35-40 minutes until the top is golden and crispy.