suggested video
suggested video

Potatoes with Olives: a fast, delicious side dish everyone will enjoy

Total time: 40 Min
Difficulty: Low
Serves: 4 people
By Cookist
Yukon gold potatoes, peeled and cut into thick wedges
1/2 cup
Extra virgin olive oil
1/4 cup
Garlic cloves, minced
1/2 tsp
Black pepper
1/2 tsp
Dried oregano
1/2 tsp
1/2 tsp
lemon, juiced and zested
kalamata olives, pitted
1/2 cup
Pine nuts
1 tbsp
parsley, chopped

If you're tired of making the same old roasted or mashed potatoes and want a new way to serve your spuds, look no further than this zesty, briny pan roasted potatoes with olives recipe. These beautifully roasted potatoes are perfectly crispy and golden brown on the outside, and fluffy and tender on the inside.

They're flavored with salty, savory Greek kalamata olives, garlic, lemon juice, paprika, and oregano. Anyone who loves olives will adore this delicious dish. The best part is that it's incredibly easy to make! Roasted potatoes with olives is a phenomenal side dish you can serve with all sorts of meals. Try it today!


Tips for the Best Roasted Potatoes with Olives

For extra flavor, add a sprinkling of fresh chopped herbs like rosemary, thyme, or parsley over the top of your potatoes as a garnish before serving.

Add capers to your potatoes with olives for a more salty, briny flavor.

You can parboil the potatoes for several minutes before roasting them.

For a tasty twist, use green olives or a mixture of olive varieties to make your roasted potatoes with olives.


How to Store Potatoes with Olives

Keep leftover potatoes with olives in an airtight container and refrigerate for up to 3 days. Reheat in a skillet until warmed through or bake for 10 to 15 minutes at 350F.


How to Make Potatoes with Olives

Place the potatoes in a pot with boiling water.

Boil potatoes until tender, then let sit in the water for 5 minutes.

In a large mixing bowl, toss olives, oil, garlic, salt, pepper, oregano, paprika and lemon until well-combined.

Drain the potatoes.

In a large skillet, heat the oil. Toast the pine nuts for about 3 minutes, then set aside.

In the same hot skillet, add the potatoes and season.

Cook for 5 minutes or until golden brown.

Flip the potatoes and cook for another 5 minutes.

Add the olive mixture.

Add the toasted pine nuts.

Serve and enjoy!


Use a 9×13-inch casserole dish to make your potatoes with olives.

Every dish has a story
Find out more on Cookist social networks
api url views