Food & Wine


23
2
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

2 lb small new potatoes, about 1 1/2 inches in diameter, large ones halved2 Tbsp extra virgin olive oil⅓ cup pitted kalamata olives

Directions

1. Preheat the oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender.

2. Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.

More From Kitchen Daily:

Pesto-Potato Pierogi with a Pesto Cream Sauce Pesto-Potato Pierogi with a Pesto Cream Sauce
Pesto-Potato Pierogi with a Pesto Cream Sauce
Kale, Pine Nut and Mint Stuffed Acorn Squash Kale, Pine Nut and Mint Stuffed Acorn Squash
Kale, Pine Nut and Mint Stuffed Acorn Squash
Quinoa Tabbouleh Quinoa Tabbouleh
Quinoa Tabbouleh

Tags: Side Dish, Healthy, Potato, Eastern European

Terms of Service | Privacy Policy Corporate Site | Advertise With Us