Recipe #6756
Roasted Baby Potatoes with Black Olives and Sun-dried Tomatoes
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 40 min |
4-6
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Académie Culinaire |
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Recipe ingredients
- 1 lb. (450 g) baby white potatoes, cut in two
- 1 garlic clove, chopped
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 10 black olives, sliced
- 3 Tbsp. (45 mL) oil-packed sun-dried tomatoes, 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.
Suggestion
Origin: Canadian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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