Roasted Olive Potatoes

INGREDIENTS

• ☐ 4 pounds small potatoes, cut into 1/2-inch rounds
• ☐ 1 cup olive oil
• ☐ 6 medium onions, sliced
• ☐ 2 cups cooked sausage, sliced
• ☐ 12 garlic cloves, unpeeled
• ☐ Salt
• ☐ Pepper
• ☐ 1 cup black olives, pitted
• ☐ 1 cup green olives, pitted
• ☐ 1 cup pine nuts
• ☐ A generous handful of shredded fresh basil

PREPARATION

1. Preheat oven to 375 degrees.


2. Boil potatoes for 5 minutes in salt water with bay leaves, garlic cloves. Drain thoroughly and remove from pot.


3. Add half the olive oil, onions, sausage and garlic to the pot; sauté.


4. Return potatoes to pot, flavor with cayenne, salt.


5. Sprinkle on oil, stirring to coat. Season with salt and pepper.


6. Place mix on a cookie tray, place in oven for 30 minutes.


7. Toss in the olives and pine nuts, stirring to warm them.


8. Check the seasonings, toss in the basil, then tilt all into a serving bowl.