Monday, June 2, 2014

Olive Potatoes

Source:  The Cooking Channel
Recipe courtesy Laura Calder

Show: French Food at Home
Episode: The Olive Show

French cooking is something I'm not familiar with.  Probably because I don't have much of an interest since my trip to France and my dislike of the food, except for the awesome pastries.  I was surrounded by unfamiliar food arranged by a tour group.  I'll never forget my disgust when a plate of escargot was placed in front of me and I had no idea what was before me.  I immediately lost my appetite when I asked "what is escargot" and found out they were snails.  I lived on coffee, pastries and fruit while in Paris.

Anyway, I ran across the show French Food at Home on The Cooking Channel and have watched it several times with a bit of apprehension.  I'm surprised to say that I have seen several meals prepared that I would love to try out.  The Olive Potatoes is a side dish that I want to try for sure.

As I have "matured" my mind is more open to different foods from all cultures.


    • 1/2 cup/ 125 ml olive oil
    • 2 pounds/1 kg red waxy potatoes
    • 4 medium onions, sliced
    • 8 cloves garlic, unpeeled
    • Kosher salt and freshly ground black pepper
    • 2 to 4 fresh thyme sprigs
    • 1/2 cup/50 g black olives, pitted
    • 1/2 cup/50 g green olives, pitted
    • 1/2 cup/60 g pine nuts
    • A handful of shredded fresh basil


Heat the olive oil in a large saute pan until quite hot. Add the potatoes, onions and garlic; stirring to coat. Sprinkle with salt and pepper and add the thyme sprigs. Cook uncovered, stirring occasionally, until the onions are soft and the potatoes tender and golden, about 30 minutes.

Then toss in the olives and pine nuts, stirring to warm them. Check the seasonings, toss in the basil and serve.

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