Olive Potatoes Recipe
I have an excellent book on vegetables called Etonnants Légumes (Amazing Vegetables), by Thierry Thorens, which is packed with inventive ideas for serving things that sound familiar but then suddenly aren’t. This potato dish is one of many that grabbed my attention. I suppose it’s not all that far out, but when someone says “potato,” the tongue just doesn’t expect those crunchy pine nuts, that pungent squoosh of garlic, and the salty bite of olives.
What to buy: Look for smaller potatoes so you can cut them into rounds. Also, if you can only find large onions, cut the onion amount down to only 2 or 3.
This dish was featured as part of our Recipes for Passover photo gallery.
- 1/2 cup olive oil
- 2 pounds waxy potatoes, cut into 1/2-inch rounds
- 4 medium onions, sliced
- 8 garlic cloves, unpeeled
- 2 to 4 thyme sprigs
- 1/2 cup black olives, pitted
- 1/2 cup green olives, pitted
- 1/2 cup pine nuts
- A generous handful of shredded fresh basil
- Heat the olive oil in a large sauté pan until quite hot.
- Add the potatoes, onions, and garlic, stirring to coat. Season 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.
- Toss in the olives and pine nuts, stirring to warm them.
- Check the seasonings, toss in the basil, then tilt all into a serving bowl.
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