Wanted to blog these photos as this really was a delicious meal! It was inspired by a lovely-sounding recipe from Dan, potato Petatou, from Bourdain's Les Halles cookbook. Dan served it as a starter but I thought it held its own well as the potato dish of a main course.
I chose to grill a pork chop, serve with potatoes and spinach, and I added a little twitst to the parsley oil which was a little balsamic vinegar to give a sharpness to the meal. The balsamic was already in the potatoes themselves, so I knew it would complement the potatoes and the pork.