Crispy Sautéed Potatoes with Olives

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Hello everyone!

I love baby potatoes. They are easy to cook and you don’t even need to bother with peeling the skin. The skin is going to add some crisp to your potatoes. Yes pretty awesome ! Hope you like it ! xx


Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients for 4 persons:
  • 1 lb (500g) of baby potatoes
  • 5 tablespoons of olive oil
  • 2 garlic cloves
  • 2 big leaves of fresh sage
  • 10 pitted greek olives
  • salt & pepper

Place the new potatoes in a large pot and cover with water. Bring to a boil and let it boil for 5-8 minutes. Once pre-cooked (they should still be a little firm), drain them.

While the potatoes are cooking, heat the olive oil and the garlic cloves over very low heat for 10-15 minutes. Then increase heat to medium temperature and add sage. Leave to cook for 1 minute. Remove the sage and garlic and set it aside.

Cut the pre-cooked potatoes lengthwise. Add the cut side down into the hot oil and cook for 3 minutes then 1 minute on the other side. Add the garlic and the sage that you set aside, the olives previously cut in half, salt and pepper. It’s ready!

Pour la version française c’est par ici : Pommes de terre sautées aux olives


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