Baked Potatoes with Olives

Baked Potatoes with Olives-01

Servings: 4-6

Preparation time: 60 minutes

 A humble potato dish spiced up. Potatoes, red onions, red peppers, and olives. Add a few spices and bake it in olive oil – it’s amazing what a few good ingredients can do to a simple dish. A vegetarian main course or a choice on your mezze.


  • 2 lbs (900 g) medium-size potatoes, peeled and quartered or halved, depending on the size of the potato
  • 2 medium-size red onions, thinly sliced
  • 2 red bell pepper, thinly sliced
  • 12 good quality green or black olives, pitted
  • 3 tsp ground cumin
  • 2 tsp Turkish red pepper flakes or chili flakes, or more to taste
  • 4 Tbsp extra virgin olive oil
  • salt and ground black pepper to taste


Preheat the oven to 400°F/200°C.

Bring water to a boil in a saucepan. Add potatoes and salt. Cook the potatoes for 10 minutes. Drain and set aside. Heat 2 tablespoons olive oil in a skillet over medium high heat. Stir in the red peppers, and onions. Sautee for 5 minutes, until they start to soften. Remove from heat and set aside.

Grease the baking dish with 1 tablespoon of olive oil. Combine potatoes, sautéed red onions, peppers and the pitted green or black olives in a bowl. Include any remaining olive oil and juices accumulated in the skillet. Add cumin and red pepper flakes. Season with salt and ground black pepper. Give it a good stir to combine spices and seasonings. Drizzle the remaining olive oil on top of the potatoes.

Bake for about 30 minutes or until potatoes offer no resistance when pierced with a small knife.

Serve warm, not hot, this brings out the spices much better.



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