Photo: Markus Spiske
Potatoes with Olives and Sun-Dried Tomatoes
7 ingredients
openrecipes
Refrigerating the cooked potatoes helps to firm them up so they won't fall apart when you fry them.
Estimated Nutrition (whole recipe, rough)
313
Calories
6g
Protein
14g
Fat
44g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. small red-skinned potatoes
- Salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 3/4 cup pitted and halved Kalamata olives
- 1/2 cup drained oil-packed sun-dried tomatoes,
- cut into 1/4-inch slices
- 12 fresh basil leaves, torn
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes