Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 4 Yukon gold potatoes, cut into wedges
- 2 onions, cut into wedges
- 1 handful olives
- 1 sprig fresh rosemary, chopped or 1/2 tsp dried rosemary
- 3 Tablespoons olive oil
Toss gold potatoes, onions, olives, rosemary, olive oil, salt, and pepper together and place in a baking dish.
Bake for 25 minutes, until the potatoes are done and are starting to become crisp.
Options: Add chopped onion, cherry tomatoes, tomato paste, and/or anchovies.
Yield: 4 servings
Recipe Source: Peasant's Choice : More of the Best from The Urban Peasant by James Barber (Hastings House Pub.)
Reprinted with permission.