Roast Potatoes With Olives
"A roasted Portugese side that is delish."
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- Ready In:
- 1hr 10mins
- Serves:
- Units:
Nutrition Information
12
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ingredients
- 6 large baking potatoes, peeled and quartered
- 1⁄4 cup olive oil
- 6 garlic cloves, finely minced
- 1⁄2 teaspoon paprika
- salt
- pepper
- 1⁄3 cup kalamata olive, sliced
- 1⁄3 cup parsley, finely chopped
directions
- Toss potatoes in olive oil, garlic, paprika, salt and pepper. Arrange in single layer in roasting pan. Place in 375 degree oven for 45 minutes. Turn potatoes twice during the cooking process. Add olives and cook for 10 minutes longer. Sprinkle with parsley and serve.
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These were awesome! I usually use small red or Yukon gold potatoes when I roast them, so this was a nice change. They got really crisp and perfectly brown, and the olives were a nice salty crunch. Would definitely make again.
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This was a fabulous dish! We all loved it. The kalamata olives added such a wonderful flavor to the potatoes and made for a great side dish for our Spanish-style steaks. Thank you for sharing your recipe, Rita~. Made for ZWT8 - Spain/Portugal. -
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Well, I did remember the olives, but I don't think they added anything more than color to the dish. They all just wound up sliding off the potatoes and into the salsa verde that I served them with. I cut the potatoes smaaller so that they would cook quicker. They came out perfectly crisp in the outside and tender inside.
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Too funny, we're about halfway through eating (and after the photo so I won't post it) and I notice - I forgot to add the olives!! Everyone agreed these were great and they were thoroughly enjoyed! Thanks Rita~! Made for ZWT8 visit to Spain.
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