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.
- 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
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.