Roast Potatoes With Olives Recipes

POTATOES WITH ONIONS, OLIVES AND TOMATOES

Potatoes with Onions, Olives and Tomatoes image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 small or 4 medium red potatoes, halved (or quartered if potatoes are slightly bigger)
1/2 cup pitted Greek (kalamata) olives
1/2 cup diced ripe tomatoes
1/4 cup minced red onion
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
Salt and ground black pepper

Steps:

Place potatoes in a medium or large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring water to a boil. Boil 8 minutes, until potatoes are fork tender.
Drain and transfer potatoes to a large bowl. While potatoes are still warm, add olives, tomatoes, onion, olive oil, vinegar, and thyme and toss to combine. Season, to taste, with salt and black pepper.

ROASTED POTATOES AND TOMATOES

Roasted Potatoes and Tomatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams

ROAST CHICKEN WITH POTATOES AND OLIVES

Roast Chicken with Potatoes and Olives image

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz, assistant food editor

Categories Chicken Olive Potato Poultry Vegetable Dinner Root Vegetable Coffee Grinder Bon Appétit

Number Of Ingredients 13

Ingredients

1 bay leaf, crushed
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes; plus more for serving (optional)
1 1/2 pounds fingerling potatoes, halved
1/2 cup pitted Kalamata olives
4 tablespoons olive oil, divided
Kosher salt
freshly ground pepper
4 chicken legs (thigh and drumstick; about 3 pounds)
1/2 cup fresh flat-leaf parsley leaves with tender stems
1 teaspoon finely grated lemon zest
Special equipment:
A spice mill

Steps:

Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.

AMAZING OVEN ROASTED POTATOES

Amazing Oven Roasted Potatoes image

With these potatoes, you wont miss the loads of oil in regular fried potatoes. Golden on the outside, tender on the inside.

Provided by Shannon Skeeters Fecho

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

Ingredients

6 potatoes, cut into chunks
2 tablespoons olive oil
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon cracked black pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 37.6 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 553.5 mg, Sugar 1.7 g

POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES

Potatoes Roasted with Olive Oil and Bay Leaves image

Provided by Colin Cowie

Categories Herb Potato Side Roast Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

8 medium-size red-skinned potatoes
1/2 cup olive oil
40 small bay leaves
1 tablespoon coarse sea salt
2 teaspoons herbes de Provence*
1 1/2 teaspoons coarsely cracked black pepper

Steps:

Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

OVEN ROASTED POTATOES

Oven Roasted Potatoes image

A great roasted potato side dish made with olive oil and herbs.

Provided by JMRYGH

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

⅛ cup olive oil
1 tablespoon minced garlic
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried dill weed
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon crushed red pepper flakes
½ teaspoon salt
4 large potatoes, peeled and cubed

Steps:

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 53.1 g, Fat 7.1 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 304 mg, Sugar 4.2 g

ROASTED POTATOES IN OLIVE OIL AND HERBS

Roasted Potatoes in Olive Oil and Herbs image

For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. It was a meat-laden course, but these potatoes served as the perfect foil to the meal.

Provided by Mirj2338

Categories Potato

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 kg small potato
1/4 cup olive oil
5 garlic cloves, finely minced
coarse salt
fresh coarse ground black pepper
rosemary
thyme
sage
oregano, all finely minced

Steps:

Preheat the oven to 250 degrees centigrade.
Do not peel the potatoes. Cook them in boiling water until soft. Cool until the potatoes are comfortable to hold in your hand.
Halve the cooked potatoes and score the undersides in a crisscross pattern. Transfer them to a large bowl.
Add the olive oil and fresh herbs to the bowl. Mix well until the potatoes are all coated.
Place the potatoes cut side up in a roasting pan and roast in the oven for 30 minutes.

Nutrition Facts : Calories 100, Fat 4.6, SaturatedFat 0.6, Sodium 5.3, Carbohydrate 13.5, Fiber 2, Sugar 1, Protein 1.5

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