Crispy Herb & Olive Potatoes

I love potatoes. I ate so many french fries when I was pregnant that I’m surprised Eva wasn’t born a potato. Any potato cooked any way = gimme.

These potatoes are inspired by potatoes I had at the Nordstrom Cafe a few years ago. I’ve made a variation of this recipe many times and it never, ever disappoints. Do you hear me? Never ever. I added olives this time and it’s a winner!

Crispy Herb & Olive Potatoes
Serves 2

1 large russet potato
1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 garlic clove, grated
2 tbsp chopped onion, white or scallion
2 tbsp chopped Kalamata olives, about 5 – 6 olives
1 lime, juice & zest
2 tbsp olive oil
Salt & pepper to taste

Preheat the oven to 425ºF. Cut the potatoes into 1″ pieces, toss with 1 tbsp of olive oil salt & pepper, and bake for 20 – 25 minutes until they are cooked and crisp on the outside. While they bake, prepare the herbs. Toss all the remaining ingredients in a medium bowl and set aside.

Add the hot potatoes to the herb mixture and toss to coat. The hot potatoes will absorb so much flavor, it’s divine.

This recipe, like most of mine, is completely customizable. You can use any herb or spices you like and you can even use different types of potatoes if you have something else on hand. The point is this, eat potatoes.

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