Dirty Potatoes

To make this super-simple side dish, Mehmet Gurs roasts new potatoes until they're tender then tosses them with a black-olive puree that coats them nicely--and looks a lot like dirt.

 

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  • Servings: 6
KEY: Spring, Summer, Roasting, Holiday Open House, Mediterranean, Turkish, Side Dishes, Basic/Easy, Fast, Healthy, Make Ahead, Staff Favorites, Vegetarian

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Ingredients

  • 2 pounds small new potatoes, about 1 1/2 inches in diameter, large ones halved
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup pitted kalamata olives

How to make this recipe

  1. Preheat the oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender.
  2. Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.
Contributed By Photo © Marie Hennechart Published March 2010

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How to Make Winter Tian




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