Fingerling Potato Halves with Sicilian Olives
1 lb fingerling potatoes, halved
2 tbsp extra virgin olive oil
about 1 pint of Sicilian Olives, pitted and diced (see note below)
1 tbsp fresh thyme, chopped
Preheat oven at 450.
Cut potatoes in half lengthwise. Toss potatoes in a bowl with oil, salt and pepper. Arrange potatoes in a single layer, cut side down, on a baking sheet and roast on the lowest rack of the oven for 12 minutes.
Toss diced olives and thyme together in a bowl.
Remove potatoes from oven and cool slightly. Place potatoes on a serving tray. Spoon olives onto each potato half. Sprinkle with Maldon salt.
Note about pitting and cutting Sicilian Olives...
It is important for this recipe to make a nice clean dice of the olives. Do not use an olive pitter to remove the pits of these olives. Use a sharp knife and start with one side of the olive and cut as much of the olive as you can from the pit. Do this until just the pit remains - you don't need to get every last bit of the olive. After pitting them, dice the olives more finely.
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