The easiest new potatoes

This is so basic that it's more of an idea than a true recipe. With my busy summer craft show schedule I haven't had time to try — or post about — many new recipes and I feel like I owe you — and me for that matter. I made these potatoes with a roast chicken last night because again, they're just so easy. As soon as I tasted them, I knew that I wanted to tell you about it. It's such a tasty yet different take on potatoes. So, here goes…

Puree some pitted black olives and toss your roasted potatoes in the puree. Yes, that's it. Food & Wine calls them Dirty Potatoes — cute, right? The recipe is part of an article about a dreamy picnic meal at sea with a celebrated chef in Istanbul. All of the dishes sound terrific, but for now, here's the potatoes:

Dirty Potatoes
2 pounds small new potatoes, about 1 1/2 inches in diameter, large ones halved
2 Tb extra-virgin olive oil
1/3 cup pitted kalamata olives

Preheat oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender.

Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.