Olive Potatoes Recipe
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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
- Salt
- Pepper
- 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.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
I have taken the yukon gold potatoes with olive oil, green olives,green onion,and lemon zest, which was a big hit.
thanks
one suggestion- you might want to toss the potatoes with olive oil and herbs then roast the potatoes on a sheet pan (3/4 of the way) on 350 degrees. While the potatoes are roasting you can saute the onions and garlic (the skin is left on so the garlic doesn't burn, just take off the skins when your ready to toss the sauteed ingredients). When potatoes are partial cooked, add to your onions and garlic and saute for 5-10mins so the flavor gets incorporated.Then add your olives, pine nuts saute for 2 mins. Fold in your basil (chiffonade).
do you really not peel the garlic? what happens to the skin?
i tried this last night but subbed the pine nuts to almonds.
It was a hit!
Thanks!
I know it says "olive" but I always, always, always add butter when sautéing potatoes. I make no apologies for it.
This is an absolutely delicious recipe - the only thing that I did differently was to roast the potatoes with the thyme in the oven, then add them to the onion, olive and nut mixture.
This recipe tasted great, I just didn't have the right pan for it, the potatoes were uneavenly cooked. Be sure to have large enough pan or to cook in batches (which can be a bit long).