Potatoes With Olives And Sun-Dried Tomatoes
This flavorful recipe combines tender red-skinned potatoes with briny Kalamata olives, savory sun-dried tomatoes, and fresh basil for a delightful dish bursting with Mediterranean flavors. The potatoes are golden brown and crisp on the outside, while remaining tender on the inside, making this a satisfying and visually appealing side dish for any occasion. Serve it warm and enjoy the delicious blend of textures and tastes in each bite.
— Constant Cookbook
Ingredients
- 2 lb. small red-skinned potatoes
- Salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 3/4 cup pitted and halved Kalamata olives
- 1/2 cup drained oil-packed sun-dried tomatoes,
- cut into 1/4-inch slices
- 12 fresh basil leaves, torn
Instructions
- Put the potatoes in a pot and add cold water to cover the potatoes by 1 inch. Season generously with salt and bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are just tender, about 15 minutes.
- Using a slotted spoon, transfer the potatoes to a baking sheet and let cool for about 45 minutes, then refrigerate until they are cold and slightly firm, about 1 hour.
- Cut the potatoes in half. In a large sauté pan over medium-high heat, warm the olive oil until just smoking. Arrange the potatoes, cut sides down, in the pan in a single layer and cook until golden brown, 2 to 3 minutes. Using tongs, turn the potatoes, cut sides up, and cook until the skins are lightly golden, 2 to 3 minutes more.
- Add the olives and sun-dried tomatoes and stir, being careful not to break up the potatoes. Add half of the basil, season with salt and pepper and stir to mix. Transfer to a warmed serving dish or platter and garnish with the remaining basil. Serve immediately.
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