See Also: Cooking Club · Salads · Side Dishes · Vegetable Dishes
Potatoes with Olives
From Dorothy McNett's recipes at www.dorothymcnett.com. This is so easy and different...and can be served as a hot vegetable dish or chilled and served as a salad. It is also great served with a rib roast or other roast and just use some of the meat drippings drizzled over this instead of making a gravy. Serves about 2-3, and can be easily doubled for more.
1 - 2 medium to large baking potatoes, diced
1 medium onion (summer sweet if available), diced
14-15 green pimiento stuffed olives (or other choices, as available)
2-3 cloves garlic, chopped
1 teaspoon of the olive brine from the jar
2 teaspoons extra virgin olive oil
salt and pepper, as desired (depends on the olives)
Scrub the potato but do not peel it. Cut into quarter inch dice. Dice the onion and garlic. Leave the olives whole. Combine everything in glass or ceramic batter bowl. Cover with lid or a ceramic plate. Cook in microwave using 4 minutes per potato as a guide. Check to see if potato is tender, adding 1 minute more if needed. Season with salt and pepper and drizzle with any roasting juices, etc . Serve.
Recipe created 2009-07-29.
