December 2011

Roasted Potatoes with Garlic and Olives
Page 45 Alliums Cookbook

2 lbs. of potatoes cut into chunks
4 garlic cloves, chopped
1 tsp. rosemary
1 small dried red chili, deseeded and crumbled
1/4 c. extra virgin olive oil
1 c. Kalamata olives, chopped & pitted
salt and pepper to taste
3 T. minced flat leaf parsley, minced

Preheat oven to 425 degrees F. Toss potatoes with garlic, rosemary, chili pepper, and olive oil. Spread the mixture about 1-inch thick in a small roasting pan.

Roast, stirring occasionally, about 25-30 minutes until golden brown. Remove from oven and stir in olives. Add salt and pepper as necessary. Sprinkle with parsley. Serves 6.