Olive Potatoes

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 to 4 fresh thyme sprigs
  • 1/2 cup/50 g black olives, pitted
  • 1/2 cup/50 g green olives, pitted
  • 1/2 cup/60 g pine nuts
  • A handful of shredded fresh basil
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the olive oil in a large saute pan until quite hot. Add the potatoes, onions and garlic; stirring to coat. Sprinkle with salt and pepper and add the thyme sprigs. Cook uncovered, stirring occasionally, until the onions are soft and the potatoes tender and golden, about 30 minutes.

Then toss in the olives and pine nuts, stirring to warm them. Check the seasonings, toss in the basil and serve.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 4 reviews

  • on November 22, 2013

    Flag

    True rustic flare. Made it with all the ingredients and ate it with some rotisserie chicken and some store bought Asiago Creamed Kale and it was delicious. Used extra olive oil so the potatoes would stick less to the pan and then dumped the excess oil before adding the olives.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 30, 2013

    Flag

    It tasted just okay, but on TV Laura said 1/4 cup olive oil, this recipe says 1/2. I went in-between. Better to use less and add more as needed. How much oil did you use?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 18, 2012

    Flag

    It was good & something different. Can't have too many potato recipes. The olives were maybe a bit too much, and will slice or chop them next time. Used Yukon Gold potatoes and omitted the basil & pine nuts as we don't like those.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.