Thursday, September 29, 2011

Roasted Olive and Potato Side Dish

Tonight I took a roasted rosemary potato dish as a base and added my own touches to create a delicious garden harvest side dish.

Potatoes, garlic, onion, leeks, and olives...mmm


  • 1/2 - 1 leek
  • 20 small fingerling potatoes*
  • 1 onions*
  • 1 head garlic*
  • 3 5" sprigs of rosemary*
  • 20 green olives

Cook time = 40min
Delicious Rating = 5 of 5

Pre-heat the oven to 400 degrees. While it's warming, slice the leek length wise, place the flat edges on the cutting board and cut in to 1/8in ribbons.  Toss onto a large baking sheet with olive oil. Chop red and/or white potatoes into small chunks. Coat the potatoes with olive oil (I recommend a squeeze bottle) and evenly spread them with the leeks across the baking sheet.  Cook for 20minutes.

While the potatoes are cooking, peel the head of garlic and roughly chop the onion. Tonight's dinner included a red onion from the garden. Remove the baking sheet and scatter the onion, garlic, and olives across the potatoes. Strip the springs of rosemary into the pan. Stir the spuds and new ingredients.  A little olive juice can be sprinkled for added flavor. Bake for another 15-20min, or until spuds are nice and soft.  Salt to taste.

Remove, and add to the rest of your dinner, or just eat the yummy potatoes all on their own.

*items grown in our garden

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