Ingredients
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¾ cup Olive Oil
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1 cup pitted Kalamata Olives
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2 pounds small red Potatoes
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15 to 20 Garlic
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½ cup fresh Rosemary
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Fine Salt
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coarsely ground Black Pepper
Directions
Roasted potatoes and red meat are natural partners. This is my favorite way to roast potatoes. The kalamata olives flavor the olive oil and the potatoes as they cook, and they attain a crisp, salty texture like bacon bits. Always make more than you will need because you’ll be just as happy with the leftovers.
Steps
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1
Done
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Preheat oven to 425°F. |
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2
Done
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Pour the oil in large roasting pan to coat it thoroughly, and then add the olives and potatoes. Sprinkle with the garlic, and toss the potatoes to coat with oil. |
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3
Done
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Cook for 1 to 1¼ hours or until potatoes are tender and browned all over. The secret to great roasted potatoes is not to turn them for at least half an hour. They must have the time to develop a good brown crust before they are stirred. When you do turn them, use a metal spatula to get under the crusty bits. Remove from oven and add salt and pepper, adjusting seasoning to taste. |
