Source: Simply Recipes
Yield: 6 servings
- Herbes de Provence: 1 Tablespoons
- Garlic powder: 1/4 Teaspoons
- Red chile flakes: 1/2 Teaspoons
- 10 pitted olives, green and black, Kalamata and Nicoise: 10 Each
- Small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 1/2 inch chunks: 3 Each
- Cloves of garlic, crushed with peel on: 6 Each
- Medium onion, sliced in the direction of root to top: 1 Each
- Small new potatoes, about 1 1/2 inches each: 2 Pounds
- Olive oil: 1/2 Cups
- Red wine vinegar: 2 Teaspoons
- Kosher salt: 2 Teaspoons
- Freshly ground black pepper: 2 Pinches
- Chopped fresh chives for garnish: 1 Tablespoons
Preheat oven to 400ºF.
Put all ingredients (except chives) into a bowl, toss with your (clean) hands to coat completely with oil and seasonings.
Spread out in an even layer in a roasting pan.
Put the potatoes in the oven, cook for fifteen minutes at 400ºF. Then reduce the heat to 375ºF and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through. Halfway through cooking, stir the potatoes so that they remain well coated with oil and do not get dried out, and the bottom of the pan stays coated with oil.
Remove from oven and let sit until cooled to room temperature. Sprinkle with freshly chopped chives to serve. Excellent served with steak and a side of greens. Toss fresh spinach or chard with the oil remaining in the potato roasting pan and put back into the oven for just a few minutes until just wilted.