Rustic Rosemary Potatoes with Kalamata Olives & Raisins
- Marisa Kroes
- Mar 1, 2017
- 2 min read
This recipe has become one of my favorite comfort foods for a cold rainy day. Great as a side dish but also satisfying and complex enough to have all on its own. The Kalamata olives and fresh rosemary give the potatoes a rich and slightly rustic Mediterranean flavor, while the raisins and agave nectar offer just the right amount of sweetness to combat the salty olives. Great for a cold winter evening but just as delicious on a warm Spring afternoon. Soo yummy and filling you and your carnivorous friends won’t even notice it’s technically vegan.
The following recipe is for 2-3 people as a main dish. I think this dish taste even better the following day so I like to prepare this recipe for two servings so I can enjoy some as leftovers. If you want to add some additional protein, I would recommend adding a single can of white beans.
Recipe:
3-4 large red and gold Yukon or sweet potatoes
½ lb. asparagus, about half a bushel (romanesco and/or cauliflower work wonderfully too)
½ cup raisins
½ cup Kalamata olives (pitted and sliced)
5 cloves of garlic
½ yellow onion chopped coarsely
1 cup vegetable stock
5 sprigs of fresh rosemary
2-3 tablespoons olive oil
2 bay leaves
2 tablespoons agave nectar (you can sub honey if not vegan)
Sea salt and cracked black pepper to taste
Instructions:
*Pre-heat oven to 350 degrees
1. Chop potatoes, onions, and asparagus coarsely, about one-inch pieces.
2. Mince two cloves of garlic finely, and slice the other three in half
3. Cut two sprigs of rosemary into 2-3 pieces per sprig
4. Pit and slice olives in half or skip this step by purchasing pre-cut olives
5. Place the potatoes, asparagus, onions, garlic, rosemary, olives, bay leaves, and raisins in a bowl and drizzle in the olive oil and salt/pepper. Toss to evenly coat and transfer to a ceramic, glass, or cast iron baking dish.
6. Pour stock over the potatoes and cover tightly with foil. This will seal in the juices as they cook.
7. Bake for one hour at 350 degrees, removing from the oven every 15-20 minutes to baste the vegetables and redistribute the juices. If you do not have a baster, you can simply spoon the juices over the vegetables with a large spoon or ladle.
9. After one hour, the potatoes should be tender and the raisins should be moist and plump.
10. Lastly, remove the foil and drizzle agave nectar over the top. Broil for an additional ten minutes uncovered. The potatoes will keep for several days in the fridge. You can reheat on the stove top in a skillet or in the oven until hot.
