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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.
Additional Pairings
Our Sparkling Wine Collection
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