Dirty Potatoes Recipe

Known as Dirty Potatoes, these roasted small new potatoes with a kalamata tapenade are the perfect side dish for any meal.

Upclose photo of dirty potatoes which are potatoes with an olive tapenade.

Silly to think that you clean your potatoes and then purposely make them dirty again. But, with just a few fresh ingredients this easy potato side dish goes from dirty to clean to deliciously dirty!

Ingredients for making dirty potatoes.

Dirty Potatoes?!

Debbie asked me to bring Dirty Potatoes to her Winter Olympics Gr8 Dinner. Did that mean dig them out of the ground or bring them straight from the store? Hmmmm….

Baked potatoes ready to make dirty potatoes.

No! It meant bake small new potatoes in olive oil until golden brown and crispy and then add a tapenade that looks like dirt. Well, it might look like dirt but it certainly does not taste like dirt.

Poatatoes with an olive tapenade called dirty potatoes in a glass bowl.

This recipe for is an easy way to take an everyday roasted potato and “kick it up a notch.” Give them a try, you’ll love them!

We love our potato recipes here at Great 8 Friends, roasted, baked, smashed… If you love potatoes, too, give some these a try!

More Potato Recipes!

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Dirty Potatoes

Known as Dirty Potatoes, these roasted small new potatoes with kalamata tapenade are the perfect side dish for any meal.
Cook Time50 mins
Course: Side Dish
Cuisine: American
Keyword: Dirty Potatoes
Author: Kyle

Ingredients

  • 2 pounds small new potatoes, cleaned and dried
  • 2 Tablespoons olive oil
  • 1 teaspoon butter or olive oil
  • 1/4 cup minced white onion
  • 1/3 cup minced mushrooms
  • 1/3 cup kalamata olives, pitted, minced or pureed in a mini food processor
  • salt and freshly ground pepper, to taste

Instructions

  • 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.
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