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
Mixing bowl, roasting pan or equivalent.
PREHEAT the oven to 425 degrees. In a bowl, toss the potatoes with the garlic, rosemary, chili pepper, salt and pepper, and olive oil.
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.
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.