This simple recipe makes a fine accompaniment to grilled or roasted meats.
PAN-FRIED POTATOES WITH BLACK OLIVES
Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 4 servings
This recipe is adapted from “Patricia Wells’ Trattoria.”
1 1/2 pounds small red potatoes
3 tablespoons olive oil
1/2 cup brine-cured black olives, drained, pitted, halved
1/8- 1/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons minced parsley, optional
1. Cut potatoes into quarters. Heat oil in a large heavy skillet over medium-high heat until hot. Add potatoes in a single layer. Reduce heat to medium and brown potatoes thoroughly on one side before turning. Cook potatoes until browned on all sides and tender when pierced with a fork, 15 to 20 minutes.
2. Add olives and cook about 1 minute. Season with salt, pepper and parsley.
Nutrition information per serving: 295 calories; 4 g protein; 16 g fat; 1 g saturated fat; 36 g carbohydrates; 632 mg sodium.
