Dirty Potatoes

To make this super-simple side dish, Mehmet Gurs roasts new potatoes until they're tender then tosses them with a black-olive puree that coats them nicely--and looks a lot like dirt.

Recipe from Food & Wine
Dirty Potatoes
Marie Hennechart
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  • 2 pounds small new potatoes, about 1 1/2 inches in diameter, large ones halved
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup pitted kalamata olives
Preheat the oven to 400 degrees. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender.
Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.
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