Ok so I really did have these for breakfast this morning. And also for dinner the other evening. You see, these three ingredients (potatoes, rosemary, and olives) make me go weak in the knees. Combine them all into one and resistance is futile.
Not to disparage classic roasted potatoes, but these are even better. The potatoes remain perfectly tender and just slightly crispy on the outside. And the rosemary stays fresh and bright. The olives…oh my. The icing on this cake, I tell you.
Speaking of rosemary, this poor plant of mine is currently sitting in a sunny window in my living room, looking pretty frazzled and definitely nowhere near as robust as when this photo was taken last summer. #iamsodonewithwinterA final few notes about this dish. Feel free to jazz it up with a little crumbed feta cheese. Serve it alongside almost anything (sauteed fish, chicken, lamb chops, steak..) It can also be held at room temperature for a bit, making it a nice “make ahead” side dish.
And as previously mentioned, served cold for breakfast is pretty darned good as well. Enjoy!
Sauteed New Potatoes with Rosemary & Olives
- 4 medium sized red potatoes (about 3/4 lb.) slices 1/4-inch-thick
- 1 1/2 TBS olive oil
- 2 sprigs fresh rosemary (each about 3-inches-long)
- 1/2 cup pitted Kalamata olives
- 3 TBS roughly chopped parsley
- 1 TBS balsamic vinegar
- Kosher salt and coarsely ground black pepper
In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1-inch. Reduce the heat to a brisk simmer and cook until tender, but not falling apart, about 5 minutes. Drain on paper towels to remove excess moisture.
In a heavy, medium skillet, heat up the olive oil until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender and browned, about 4 minutes. Add the olives, parsley, balsamic vinegar and season with salt and pepper. Gently stir to combine and warm. Serve immediately or hold at room temperature for up to an hour.
Serves 4 as a side dish