I seem to always have too many potatoes on hand. I simply can't understand why my grocery store, back in the States, offers a 5lb bag of potatoes for only 10¢ less than a 10lbs bag. So of course I always go with the 10lbs bag and inevitably end up with 4(ish) quite dehydrated and sprouted potatoes. With our shoe-string budget, I will not let that happen here. With my 1kg baking potatoes for £1, I will use them all (and before they turn green). This recipe is inspired by a picture I saw in a bookstore window. I thought it looked interesting and so it would be a good use for my excess of taters. Cheap liked it, and so did I.

The Ingredients:
2 lbs potatoes, cut into cubes
1 jar/can black whole black olives
2 handfuls cherry tomatoes
1 Med onion, sliced
2 Tbs lemon juice
1/4c oil
2 cloves garlic minced or 1 tea garlic powder
4 sprigs rosemary, or whatever dried herb you have on hand that you enjoy.
Salt to taste

The Directions:
Heat oven to 450(220) Bring a pot of water to a boil and flash boil potatoes for 5 minutes.

Mix oil, lemon juice, garlic, salt, and herb and pour into roasting pan

Dump potatoes into roasting pan along with onion, cherry tomatoes, and black olives. Mix with oil/lemon mixture.

Put in oven for 40minutes, turning once.

When veggies are browned and crispy, take out and enjoy!

We actually found the pairing of black olives and potatoes simply delightful. I never would have thought of it on my own. Sweet Pea liked the olives but Cheap and I ate the whole thing.