Patate e Olive al Forno | Roasted Potatoes with Olives

My husband, Stephen, and I had this beautiful olive-studded crispy potato dish at one of our favorite Trattoria’s in Rome, Al Vero Girarrosto Toscano. It was a harmonious side dish to a medley of perfectly grilled Tuscan-style meats. The saltiness of the olives mixed with the crunchy potatoes was blissful. Definitely pair this dinner duo with a big Brunello like Madonna Nera!

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1-1/2 lbs Pee Wee, White or Brown Small Potatoes, cut into quarters

1/2 cup Olives, pitted, preferably Nicoise or oil cured

4 tablespoons EVOO

3 Sprigs of Rosemary

Sea Salt and Pepper to taste


Preheat oven to 375 degrees.
Combine all the ingredients in a bowl and toss to combine.
Transfer potato mixture to a baking sheet.
Bake for 25-30 minutes, or until potatoes are crispy and golden brown on all sides.
Serve immediately.

Amy’s Favorite Pairing


$68.00 750 ml

Additional Pairings

Our Sparkling Wine Collection

Add one more bottle for complimentary shipping!

Add two more bottles for complimentary shipping!

Welcome to Yours Truly Wine

Wow! You look amazing!

Are you sure you are at least 21 years old?