Potatoes, Olives, and Onions

Potatoes, Olives, and Onions

Potatoes, Olives, and Onions

Total Time: 40 minutes

Yield: Serves 3-4

This recipe was inspired by a recipe from French Cooking at Home.


  • 3 TBSP extra virgin olive oil
  • 1 pound baby red or gold potatoes, sliced in about 1/4" pieces
  • 2 medium onions sliced
  • 1/2 tsp dried thyme
  • Salt and pepper
  • 4 cloves garlic, sliced
  • 1/2 cup black and/or green olives, roughly chopped or sliced
  • 1/4 cup walnuts, toasted and crushed (or pine nuts)
  • Fresh marjoram and thyme leaves.
  • Other Additions
  • Crumbled Feta
  • Chopped marinated artichoke hearts


  1. Heat oil in a large skillet. Add potatoes and onions and toss to coat with oil. Then add thyme and salt and pepper. Stir occasionally throughout the cooking process.
  2. After about 15 minutes, stir in sliced garlic.
  3. Cook for another 15 minutes or until the potatoes are done.
  4. Stir in olives and walnuts (and artichokes, if you're using), and fresh herbs.
  5. Top with feta, if you like, and serve!

One Comment

  1. carolyn davidson says:

    This looks and sounds wonderful. I am forwarding it to my vegan gchildren. Thanks.cmd

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