Fingerling Potatoes with Olives and Thyme
Note: This recipe was inspired by a side dish at The Girl and The Fig restaurant in downtown Sonoma, CA.
1 lb fingerling potatoes
about 3 tbsp olive oil
Sea salt and fresh pepper
about 1/2 cup of mixed olives, pitted and coarsely chopped
2 tsp fresh thyme, chopped
1 tsp white balsamic vinegar or white wine vinegar
Preheat oven to 425.
Prick each potato with a fork. Toss with 2 tbsp olive oil, salt and pepper. Place on a baking sheet in one layer. Roast potatoes for about 15 minutes. Check doneness by piercing with a fork.
Toss potatoes in a bowl with 1 tbsp olive oil, olives, thyme, and vinegar. Serve warm or at room temperature.
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