One day, I found some oil-cured black olives in my pantry and thought about what to do with them. I decided to cut them up and add them to some roasted potatoes. The result was delicious!
1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
3 tablespoons oil-cured black olives, pitted and quartered lengthwise
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, toss the potato cubes and onion wedges with the olive oil, salt, and pepper. Arrange the coated potatoes in a single layer in a deep baking dish or roasting pan.
Cover with foil, and roast for 15 minutes.
Uncover and stir.
Return to oven and roast uncovered, stirring occasionally, for another 20-30 minutes, or until the potatoes are tender and lightly golden.
Add the olives and 1/2 tablespoon of the chopped parsley to the potatoes, stir to combine, and roast uncovered for another 5-10 minutes to heat the olives and combine all the flavors.
Toss with the remaining 1/2 tablespoon of parsley, and serve.
-- 3-4 servings