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Total Reviews: 4

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  • on November 22, 2013

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    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.

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  • on September 30, 2013

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    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?

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  • on July 18, 2012

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    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.

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  • on April 19, 2012

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    This recipe is easy to make, economic and tasty, but it take time in cooking, almost one hour and you have to stir all the time. I thought that the olives did not provide any extra flavor to the dish. I will do it again but I will bake the potatoes on a baking sheet lined with foil.

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