Saturday, December 20, 2014

Roasted Potatoes with Oil-Cured Black Olives

One day, I found some oil-cured black olives in my pantry and thought about what to do with them. I decided to cut them up and add them to some roasted potatoes. The result was delicious!


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
3 tablespoons oil-cured black olives, pitted and quartered lengthwise
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. 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


  1. mm this looks like it would make a good side for grilled chicken.

    1. Oops, just realized as I sent that this is a vegetarian blog. Well, I think the vegetarian chicken (Morningstar I think) might work as well. I've used that in salads before.