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Potatoes with Olives and Sun-Dried Tomatoes

Potatoes with Olives and Sun-Dried Tomatoes

Refrigerating the cooked potatoes helps to firm them up so they won't fall apart when you fry them.

Ingredients:

  • 2 lb. small red-skinned potatoes
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. extra-virgin olive oil
  • 3/4 cup pitted and halved Kalamata olives
  • 1/2 cup drained oil-packed sun-dried tomatoes,
      cut into 1/4-inch slices
  • 12 fresh basil leaves, torn

Directions:

Put the potatoes in a pot and add cold water to cover the potatoes by 1 inch. Season generously with salt and bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are just tender, about 15 minutes.

Using a slotted spoon, transfer the potatoes to a baking sheet and let cool for about 45 minutes, then refrigerate until they are cold and slightly firm, about 1 hour.

Cut the potatoes in half. In a large sauté pan over medium-high heat, warm the olive oil until just smoking. Arrange the potatoes, cut sides down, in the pan in a single layer and cook until golden brown, 2 to 3 minutes. Using tongs, turn the potatoes, cut sides up, and cook until the skins are lightly golden, 2 to 3 minutes more.

Add the olives and sun-dried tomatoes and stir, being careful not to break up the potatoes. Add half of the basil, season with salt and pepper and stir to mix. Transfer to a warmed serving dish or platter and garnish with the remaining basil. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.