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!
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