INGREDIENTS
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1/2 cup/ 125 ml olive oil
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2 pounds/1 kg red waxy potatoes
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4 medium onions, sliced
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8 cloves garlic, unpeeled
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Kosher salt and freshly ground black pepper
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2 to 4 fresh thyme sprigs
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1/2 cup/50 g black olives, pitted
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1/2 cup/50 g green olives, pitted
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1/2 cup/60 g pine nuts
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A handful of shredded fresh basil