Ingredients
1 -2 tablespoon olive oil
6 potatoes, peeled and cubed
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon cumin powder
12 cup black olives
1 pinch salt
1 pinch pepper
Method
Sources
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Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a non-stick skillet over medium heat, add oil and potatoes. cook until the pototoes are almost done - not quite fork tender. actual cooking time will depend on the size of your cubes. add the onions, garlic and cumin and continue cooking until potatoes are fully cooked and the onions are soft with a bit of color. add olives and continue cooking until they are warm. season to taste with salt and pepper. you can serve this as a side dish or as a vegetarian/vegan entree.