Olive Potatoes
Olive Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 622
- Total Fat
- 43
- Saturated Fat
- 5
- Carbohydrates
- 57
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 969
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 622
- Total Fat
- 43
- Saturated Fat
- 5
- Carbohydrates
- 57
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 969
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
1/2 cup/ 125 ml olive oil
2 pounds/1 kg red waxy potatoes
4 medium onions, sliced
8 cloves garlic, unpeeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 to 4 fresh thyme sprigs
1/2 cup/50 g black olives, pitted
1/2 cup/50 g green olives, pitted
1/2 cup/60 g pine nuts
A handful of shredded fresh basil
Directions
- Heat the olive oil in a large saute pan until quite hot. Add the potatoes, onions and garlic; stirring to coat. Sprinkle with salt and pepper and add the thyme sprigs. Cook uncovered, stirring occasionally, until the onions are soft and the potatoes tender and golden, about 30 minutes.
- Then toss in the olives and pine nuts, stirring to warm them. Check the seasonings, toss in the basil and serve.
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