⅓cupkalamata olives, pitted, minced or pureed in a mini food processor
salt and freshly ground pepper, to taste
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Preheat your oven to 400℉.
Place the potatoes on a baking sheet (lined with parchment for easier cleaning).
Add the 2 Tablespoons of olive oil to the potatoes and toss with your hands.
Bake for 40-50 minutes. After about 25 minutes, turn each potato over so that both sides bake to a golden crispy brown.
While the potatoes are roasting, in a small pan sauté the onions and mushrooms in one teaspoon of olive oil or butter for about 3-4 minutes - just until the mixture starts to turn a slight golden brown.
Add the pureed or minced olives to the sauté pan of onions and mushrooms. Stir together and warm together over medium heat. Voilà! You have made "dirt"! Set this aside until the potatoes are done.
When the potatoes are golden brown and crisp on the outside remove from the oven and add to a serving bowl. Add the "dirt" to the potatoes and gently toss together. Serve warm.
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.