Crushed Potatoes And Olives Recipe

This rustic, flavorful side dish is a revelation of simple ingredients elevated to perfection. Crispy-crushed potatoes tossed with salty Kalamata olives and herbs create a satisfying texture and taste that's perfect for a weeknight meal or a weekend brunch. Inspired by a vintage recipe, this easy oven bake requires minimal prep and delivers maximum flavor!

Prep Time 15 mins
Cook Time 25 mins
Calories 504.4 kcal
Protein 20g
Rating 4.8 (5 Reviews)
Crushed Potatoes And Olives 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crushed Potatoes And Olives

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How to Make Crushed Potatoes And Olives

  1. Preheat your oven to 180°C (350°F).
  2. Boil 1 kg of potatoes until tender. Drain well and let them cool slightly.
  3. Roughly crush the cooked potatoes using a fork or potato masher. Leave some larger chunks for texture.
  4. In a large bowl, gently toss the crushed potatoes with 100g Kalamata olives (pitted and halved), 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh oregano, and a pinch of red pepper flakes.
  5. Season generously with salt and freshly ground black pepper.
  6. Loosely pack the potato mixture into a greased ovenproof dish.
  7. Bake for 20-25 minutes, or until golden brown and heated through.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

8g

Fat

30g

Carbs

15g