You'll love the hearty yet tangy flavor of these Roasted Potatoes with Black Olives. They're the perfect combination of home-style comfort food and zippy Mediterranean food.
These roasted potatoes taste great on the side of most mains. I love pairing them with a light salad, a hearty vegan meatloaf, or a warming soup.
Here’s a simple way to bring out great flavor in roasted potatoes. Roasted potatoes are always a treat no matter what, but the rosemary adds a distinctive and delicious flavor. Even better, the olives add little bursts of flavor in every bite!
How to Make Roasted Potatoes with Black Olives
- Preheat oven and line a roasting pan with parchment.
- Scrub potatoes, then cut into quarters.
- Toss potatoes with onion and olive oil.
- Arrange veggies in one layer in roasting pan.
- Bake for 15 minutes.
- Add remaining seasoning ingredients and stir.
- Bake longer until potatoes are golden.
- Transfer to serving container, season, and serve.
Full directions for how to make Roasted Potatoes with Black Olives are in the printable recipe card at the bottom of the post.
Roasted Potatoes with Black Olives FAQs
How are roasted potatoes different than mashed potatoes?
The difference between roasted potatoes and mashed potatoes is pretty simple. Roasted potatoes are simply whole or chopped potatoes that have been roasted in the oven. Mashed potatoes, on the other hand, have been cooked and them mashed.t
Can I make this dish into mashed potatoes?
You can easily make this dish into mashed potatoes. Simply place the roasted potatoes into a food processor or mash them with a handheld potato masher. The flavors will still blend together just as well.
Here are more easy, tasty potato recipes.
Roasted Potatoes with Black Olives
- 3 lbs small potatoes Yukon gold or red-skinned
- 1 medium yellow onion chopped
- 2 tbsp olive oil
- 3 sprigs fresh rosemary or as much as you’d like, leaves only
- ½ cup oil-cured black olives pitted and chopped
- ¼ cup sun-dried tomatoes sliced; optional
- 1 tsp dried thyme
- 1 tsp sweet paprika
- salt and freshly ground pepper to taste
- Preheat the oven to 425°F. Line a roasting pan with baking parchment for easy cleanup.
- Scrub the potatoes well, then cut into quarters.
- In a large mixing bowl, toss the potatoes with the onion and olive oil.
- Arrange potatoes and onions in a single layer on the roasting pan.
- Bake for 15 minutes.
- Then add the rosemary, olives, and optional dried tomatoes. Sprinkle in the thyme and paprika and stir.
- Bake for 10 to 15 minutes longer or until the outsides of the potatoes are golden and the insides tender.
- Transfer the mixture to a serving container, season with salt and pepper, and serve.