Saturday, March 31, 2012
Roasted Potatoes with Kalamata Olives
In this recipe, Kalamata olives add a delicious, briny dimension to these simple roasted potatoes. A dusting of chopped parsley adds a fresh complement.
1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1/4 cup Kalamata olives, pitted and sliced
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, toss the potato cubes and onion wedges with the olive oil, salt, and pepper. (Go easy on the salt, as the olives we add later will be quite salty.) Arrange the coated potatoes in a single layer in a deep baking dish or roasting pan.
Cover with foil, and roast for 15 minutes.
Uncover and stir.
Return to oven and roast uncovered, stirring occasionally, for another 20-30 minutes, or until the potatoes are tender and lightly golden.
Add the olives and 1/2 tablespoon of the chopped parsley to the potatoes, stir to combine, and roast uncovered for another 5-10 minutes to heat the olives and combine all the flavors.
Toss with the remaining 1/2 tablespoon of parsley, and serve.
-- 3-4 servings