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Baked Potatoes with Tomatoes and Olives

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Baked Potatoes with Tomatoes and Olives

The perfect baked potatoes with tomatoes and olives recipe with a picture and simple step-by-step instructions.

  • 500 g Waxy potatoes
  • Salt and pepper
  • 0,25 tsp Caraway seed
  • 200 g Mushrooms
  • 50 g Pickled olives, pitted
  • 125 g Tomatoes
  • 0,5 bunch Parsley
  • 2 tbsp Walnut oil
  1. Wash the potatoes and cook in the skins in lightly salted water with caraway seeds for about 20 minutes, then drain, peel and cut into pieces.
  2. Clean the mushrooms, grate with a damp cloth and cut into slices. Halve the olives. Wash, halve and quarter the tomatoes. Roughly chop the parsley.
  3. Mix the potatoes, tomatoes, olives and parsley and place in a baking dish. Season with salt and pepper .
  4. Drizzle the baked potatoes with walnut oil and bake everything in the oven on the middle shelf for about 20 minutes, turning every now and then.
Dinner
European
baked potatoes with tomatoes and olives

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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