Sauteed Potatoes With Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This recipe is from Thierry Thorens book Etonnants Legumes-french for amazing vegetables. I thought it was unusual and different, so I made it the other day. I served it with Prime Rib. And it was truly amazing. Ingredients:
1/2 cup olive oil |
2 pounds waxy potatoes, cut into 1/2-inch rounds |
4 medium onions, sliced |
8 garlic cloves, unpeeled |
salt |
pepper |
2 to 4 thyme sprigs |
1/2 cup black olives, pitted |
1/2 cup green olives, pitted |
1/2 cup pine nuts |
a generous handful of shredded fresh basil |
Directions:
1. Heat the olive oil in a large sauté pan until quite hot.
2. Add the potatoes, onions, and garlic, stirring to coat. Season with salt and pepper, and add the thyme sprigs.
3. Cook uncovered, stirring occasionally, until the onions are soft and the potatoes tender and golden, about 30 minutes.
4. Toss in the olives and pine nuts, stirring to warm them.
5. Check the seasonings, toss in the basil, then tilt all into a serving bowl.
|
|