Wine-Roasted Fingerling Potatoes with Onions and Olives

Michael Tusk cooks these potatoes with spring garlic heads, which have not yet formed a papery skin and are very juicy and delicate. If you can find them, add up to 1 cup of thin slices to the potatoes in place of the regular garlic in the recipe.


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  • Servings: 8

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  • 4 pounds medium fingerling potatoes, peeled
  • 1 medium red onion, thinly sliced
  • 1 cup Niçoise olives (6 ounces)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup dry white wine
  • 4 bay leaves
  • 2 large garlic cloves, thinly sliced
  • Kosher or sea salt

How to make this recipe

  1. Preheat the oven to 375°. In a roasting pan, toss the potatoes with the onion, olives, olive oil, wine, bay leaves and garlic and season with salt. Cover with foil and bake for about 1 hour, or until just tender. Uncover, stir well and bake for 30 minutes longer, or until the potatoes are very tender and lightly glazed. Season with salt and serve.

Make Ahead

The potatoes can be peeled early and held in cold water.

Contributed By Photo © Ericka McConnell Published June 2003

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