Ingredients

• 4 russets potatoes , scrubbed
• 3 tablespoons olive oil , divided, or as needed
• 2 teaspoons salted butter , or to taste
• 1 medium onion , sliced
• 3 cloves garlic , minced
• salt and ground black pepper to taste
• 0.5 cups pitted Kalamata olives , halved
• 1 tablespoon minced fresh parsley , or to taste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
3. 3 Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
4. 4 Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
5. 5 Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

Nutrition per serving