Guest guest Posted October 6, 2008 Report Share Posted October 6, 2008 Garlic Roasted Potatoes With Black Olives 2 pounds potatoes, unpeeled, cut into chunks, or whole small new potatoes 4 garlic cloves, chopped 3 fresh rosemary sprigs 1 small hot dried red chili, crumbled salt and freshly ground black pepper to taste 14 cup extra-virgin olive oil 24 large black olives, pitted and coarsely chopped 2 tablespoons minced flat-leaf parsley Preheat the oven to 425 degrees. In a bowl, toss the potatoes with the garlic, rosemary, chili pepper, salt and pepper, and olive oil. Spread the potatoes about an inch or more thick in a small roasting pan or a gratin dish-thick enough so that you can't see the bottom of the pan through the potatoes. Roast, stirring occasionally with a wooden spoon, for about 25 minutes or until they are golden brown. Remove from the oven and stir in the olives. Taste and add more pepper and salt if desired - the olives may be sufficiently salty. Sprinkle with parsley and serve. Serves 6. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 Obviously 1/4 cup oil... not 14 cups oil > Garlic Roasted Potatoes With Black Olives > gourmet-soups-stews-side_dishes-and-dinner_pies > Monday, October 6, 2008, 9:08 PM > Garlic Roasted Potatoes With Black Olives > > 2 pounds potatoes, unpeeled, cut into chunks, or whole > small new potatoes > 4 garlic cloves, chopped > 3 fresh rosemary sprigs > 1 small hot dried red chili, crumbled > salt and freshly ground black pepper to taste > 14 cup extra-virgin olive oil > 24 large black olives, pitted and coarsely chopped > 2 tablespoons minced flat-leaf parsley > > Preheat the oven to 425 degrees. In a bowl, toss the > potatoes with the garlic, rosemary, chili pepper, salt and > pepper, and olive oil. > Spread the potatoes about an inch or more thick in a small > roasting pan or a gratin dish-thick enough so that you > can't see the bottom of the pan through the potatoes. > Roast, stirring occasionally with a wooden spoon, for about > 25 minutes or until they are golden brown. > Remove from the oven and stir in the olives. Taste and add > more pepper and salt if desired - the olives may be > sufficiently salty. Sprinkle with parsley and serve. Serves > 6. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 LOL!! Sorry.had to reply, I needed a smile.LOL On Behalf Of judith bell Tuesday, October 07, 2008 1:13 AM Re: Garlic Roasted Potatoes With Black Olives Obviously 1/4 cup oil... not 14 cups oil > Garlic Roasted Potatoes With Black Olives > gourmet-soups-stews-side_dishes-and-dinner_pies <gourmet-soups-stews-side_dishes-and-dinner_pies%40> > Monday, October 6, 2008, 9:08 PM > Garlic Roasted Potatoes With Black Olives > > 2 pounds potatoes, unpeeled, cut into chunks, or whole > small new potatoes > 4 garlic cloves, chopped > 3 fresh rosemary sprigs > 1 small hot dried red chili, crumbled > salt and freshly ground black pepper to taste > 14 cup extra-virgin olive oil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 100 bottles of oil on the wall, 100 bottles of oil, Take one down and pass it around, 99 bottles of oil on the wall... Love to you " oil " ! What a great group. --- On Mon, 10/6/08, Mel <sylkwood wrote: > Mel <sylkwood > RE: Garlic Roasted Potatoes With Black Olives > > Monday, October 6, 2008, 11:22 PM > LOL!! Sorry.had to reply, I needed a smile.LOL > > > > > On Behalf Of > judith bell > Tuesday, October 07, 2008 1:13 AM > > Re: Garlic Roasted Potatoes > With Black Olives > > > > > Obviously 1/4 cup oil... > not 14 cups oil > > > Garlic Roasted Potatoes > With Black Olives > > To: > gourmet-soups-stews-side_dishes-and-dinner_pies > <gourmet-soups-stews-side_dishes-and-dinner_pies%40> > > > Monday, October 6, 2008, 9:08 PM > > Garlic Roasted Potatoes With Black Olives > > > > 2 pounds potatoes, unpeeled, cut into chunks, or whole > > small new potatoes > > 4 garlic cloves, chopped > > 3 fresh rosemary sprigs > > 1 small hot dried red chili, crumbled > > salt and freshly ground black pepper to taste > > 14 cup extra-virgin olive oil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 LMAO!!! The more oil the better, LOL. I usually add more oil than a recipe says, but that would be tad too much. Hugs, Chanda judith bell wrote: > > > Obviously 1/4 cup oil... > not 14 cups oil > > > Garlic Roasted Potatoes With Black Olives > > gourmet-soups-stews-side_dishes-and-dinner_pies > <gourmet-soups-stews-side_dishes-and-dinner_pies%40> > > Monday, October 6, 2008, 9:08 PM > > Garlic Roasted Potatoes With Black Olives > > > > 2 pounds potatoes, unpeeled, cut into chunks, or whole > > small new potatoes > > 4 garlic cloves, chopped > > 3 fresh rosemary sprigs > > 1 small hot dried red chili, crumbled > > salt and freshly ground black pepper to taste > > 14 cup extra-virgin olive oil > > 24 large black olives, pitted and coarsely chopped > > 2 tablespoons minced flat-leaf parsley > > > > Preheat the oven to 425 degrees. In a bowl, toss the > > potatoes with the garlic, rosemary, chili pepper, salt and > > pepper, and olive oil. > > Spread the potatoes about an inch or more thick in a small > > roasting pan or a gratin dish-thick enough so that you > > can't see the bottom of the pan through the potatoes. > > Roast, stirring occasionally with a wooden spoon, for about > > 25 minutes or until they are golden brown. > > Remove from the oven and stir in the olives. Taste and add > > more pepper and salt if desired - the olives may be > > sufficiently salty. Sprinkle with parsley and serve. Serves > > 6. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 I agree. I love Olive Oil so much that I drink the left over oil and vinegar salad dressing, soak up the excess olive oil with a piece of bread or make a sandwich with garlic and onions sauteed in olive oil. The more olive oil the better whether it is 1/4 cup or 14...LOL By the way I recently purchased on sale a 1 liter bottle of organic olive oil for less than $9. Deanna in Colorado ********************************************************************** In , " Puterwitch " <puterwitch wrote: LMAO!!! The more oil the better, LOL. Quote Link to comment Share on other sites More sharing options...
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