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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.

Ingredients

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

Directions

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

Madonna Nera-BRUNELLO DI MONTALCINO D.O.C.G

$68.00 750 ml

Additional Pairings

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