If you love both olives and potatoes, this is definitely one to try. Broken-up pieces of olive stick to warm potatoes and look like dirt, which of course gives this dish its name. It’s got nothing to do with Christina Aguilera.
It’s a simple recipe that couldn’t be easier. The whole thing takes about an hour, but the oven does most of the work. Roast potatoes and toss them with puréed olives. Done.
With so few ingredients here, make sure they’re good. Find the bar at your grocery store (rather than the canned food section) with the fresher olives kept in oil. Turning the olives into a spread takes their sharp taste down a notch. For extra olive flavor, you might try tossing in an extra handful of those whole almond-shaped olives at the end.
These dirty potatoes were perfect on the side of a quick, cheesy omelet. Leftovers the next day were still good, too.
If you love olives and potatoes, putting the two together with very little else is such a treat.
2 pounds small new potatoes, cut into pieces about 1 1/2 inches in diameter
2 tablespoons extra-virgin olive oil
1/3 cup pitted kalamata olives
Heat oven to 400°F. Spread potatoes out onto a large baking sheet. Drizzle potatoes with olive oil and toss to coat them. Bake for about 45 minutes, until potatoes are crisp and tender.
Purée olives in a small food processor. Move the potatoes to a bowl and add olive spread. Toss well. Season with salt and pepper. Serve hot or at room temperature.
Serves 6. Adapted from Food & Wine.