• 2 pounds potatoes, unpeeled, cut into chunks, or whole small new potatoes
• 4 garlic cloves, chopped
• 3 fresh rosemary sprigs
• 1 small hot dried red chili, crumbled
• salt and freshly ground black pepper to taste
• 14 cup extra-virgin olive oil
• 24 large black olives, pitted and coarsely chopped
• 2 tablespoons minced flat-leaf parsley

1. PREHEAT the oven to 425 degrees. In a bowl, toss the potatoes with the garlic, rosemary, chili pepper, salt and pepper, and olive oil.
2. SPREAD the potatoes about an inch or more thick in a small roasting pan or a gratin dish-thick enough so that you can't see the bottom of the pan through the potatoes. Roast, stirring occasionally with a wooden spoon, for about 25 minutes or until they are golden brown.
3. REMOVE from the oven and stir in the olives. Taste and add more pepper and salt if desired - the olives may be sufficiently salty. Sprinkle with parsley and serve.

Source:
Mediterranean Diet Cookbook
Nancy Harmon Jenkins
Bantam Books