Tuesday, July 27, 2010

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…

Dirty potatoes recipePuree 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.


  1. oh sweet! I was looking for a new potato recipe!

    Hello to you in Michigan, not sure if you're getting this crazy summer weather, but here in Minnesota it's been interesting!

    LOVE your blog!


  2. Thanks so much, Jen! I'm headed over to visit you on your blog right now!