Potatoes with olives

Two large pans of these potatoes were prepared 

to feed the large, hungry family, that I have!

As simple or ordinary as this recipe may seem, 

they were absolutely delicious and the perfect 

accompaniment to the stuffed pork loin chops!

Once plated next to the chop and all its sauce, the potatoes

become a useful sponge of all the flavors and ingredients

that went in to preparing both dishes.

As Always, 

ENJOY!

Recipe Source: Jacques Pepin : Art and Soul in the Kitchen

INGREDIENTS:

1 1/2 lbs. small potatoes, such as Yukon Gold or Red Bliss(about 16) scrubbed

1/2 tsp. salt

1/4 cup extra virgin olive oil (best possible)

1 tsp. fleur  de sel or other coarse salt

12 Kalamata olives, pitted and cut into 1/2 inch pieces

1 1/2 Tbsp. minced fresh chives.

Put the potatoes in a sauce pan, cover with water, add the salt, bring to a boil, then reduce heat to low and continue cooking for 25 - 30 minutes or until potatoes are very tender. 

Drain the potatoes, and put in one layer in the serving dish.  Using a fork, or the flat bottom of a measuring cup press down gently on the potatoes, to crack then open a little. Sprinkle with the olive oil, salt, olives and chives. Serve.