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Roasted Baby Potatoes with Black Olives and Sun-dried Tomatoes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Pommes-terre-grelots-olives-noires-tomates-sechees-6756.jpg
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Preheat oven to 375°F (190°C).In a large bowl, toss potatoes with garlic and oil and season.Lay potatoes on a parchment-lined baking sheet and bake for 30 minutes.Remove when done and set aside.In a bowl, toss potatoes with olives and sun-dried tomatoes.Adjust seasoning before serving.
4
Académie Culinaire
5
3
5
5
1 lb (454 g) baby white potato, cut in two
1 garlic clove, chopped
2 Tbsp. (30 mL) extra virgin olive oil
10 black olives, sliced
3 Tbsp. (45 mL) oil-packed sun-dried Tomato, coarsely chopped
Salt and freshly ground pepper to taste
Roasted Baby Potatoes with Black Olives and Sun-dried Tomatoes
4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
1 lb
(454 g)baby white potato, cut in two
-
1
garlic clove, chopped
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
10
black olives, sliced
-
3 Tbsp.
(45 mL)oil-packed sun-dried Tomato, coarsely chopped
-
Salt and freshly ground pepper to taste
Preparation
Preheat oven to 375°F (190°C).
In a large bowl, toss potatoes with garlic and oil and season.
Lay potatoes on a parchment-lined baking sheet and bake for 30 minutes.
Remove when done and set aside.
In a bowl, toss potatoes with olives and sun-dried tomatoes.
Adjust seasoning before serving.
Source :
Académie Culinaire
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
