Roasted Baby Potatoes with Black Olives and Sun-dried Tomatoes

Roasted Baby Potatoes with Black Olives and Sun-dried Tomatoes
  • 4 servings
  • 0:10 Preparation
  • 0:30 Cooking
  • 0:40 Total Time

Ingredients

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  • 1 lb
    (450 g)

    baby white potatoes, 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 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.

Source: Académie Culinaire