Roast Potatoes With Olives

Rita, I made these for ZWT8 and could just hang myself! We thought these were terrific, but as I was ready to write the review I realized I forgor to add the Kalamata olives!!! I can only imagine how good THOSE would have been. In any case, they were very very good even without the olives. I will make them again real soon and include all the ingredients. :~(

This was a fabulous dish! We all loved it. The kalamata olives added such a wonderful flavor to the potatoes and made for a great side dish for our Spanish-style steaks. Thank you for sharing your recipe, Rita~. Made for ZWT8 - Spain/Portugal.

Thank you so much for sharing Rita. My dh & I loved these tasty treats. They were awesome, crispy, tender and full of flavor. I loved the addition of the olives to the dish. They take the flavor to another level, really complimenting the potatoes. This is an excellent recipe that I will make again and again. :)

These were awesome! I usually use small red or Yukon gold potatoes when I roast them, so this was a nice change. They got really crisp and perfectly brown, and the olives were a nice salty crunch. Would definitely make again.

Well, I did remember the olives, but I don't think they added anything more than color to the dish. They all just wound up sliding off the potatoes and into the salsa verde that I served them with. I cut the potatoes smaaller so that they would cook quicker. They came out perfectly crisp in the outside and tender inside.