Friday, December 07, 2007

Garlic-Roasted Potatoes with Black Olives

This is not a Turkish recipe, but one I got from Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health by Nancy Harmon Jenkins.


  • 2 pounds potatoes, unpeeled, cut into chunks, or whole small new potatoes
  • 4 garlic cloves, chopped
  • 3 fresh rosemary sprigs
  • 1 small hot dried red chili, crumbled
  • salt and freshly ground black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 24 large black olives, pitted and coarsely chopped
  • 2 tablespoons minced flat-leaf parsley


Preheat the oven to 425 degrees. In a bowl, toss the potatoes with the garlic, rosemary, chili pepper, salt and pepper, and olive oil. Spread the potatoes about an inch or more thick in a small roasting pan or a grating dish--thick enough so that you can't see the bottom of the pan through the potatoes. Roast, stirring occasionally with a wooden spoon, for about 25 minutes or until they are golden brown.

Remove from the oven and stir in the olives. Taste and add more pepper and salt if desired--the olives may be sufficiently salty. Sprinkle with parsley and serve.

Makes 6 servings

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