What a lovable dish.

I mean, first – there’s potatoes. Not only roasted, but broiled, so some of them have those crispy burnt edges. You know the really good breakfast potatoes that are done-done and crispy? Like those.

Plus, these potatoes are topped with herbs and green olives to elevate this simple dish.

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Ok, there's one more benefit. This dish can go with so. many. things.

Try these potatoes alongside any summer grilled vegetables or meats, or with roasted chicken.

A serving of these herby potatoes would pair nicely with a cheese quiche or as an alternative to mashed potatoes.

The herbs and olives are well-matched with other Mediterranean dishes, or as a breakfast potato to start your day with an herby zing. They can even stand out on their own as an appetizer, just cut into larger chunks and serve on a platter with toothpicks.

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I made these potatoes as a side to garlicky chickpeas when two friends visited from Phoenix and joined me for a meal. After dinner they commented “I don’t know where to find food like this back in the valley.”

Food that one isn’t sure where to find again unless they come back to my house for dinner? Now that’s a big compliment.

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