Hots & Olives


Visitors to our home during meal time will likely hear Spotifyed tunes and requests for hots and olives. 

“Hots” is the all-encompassing term for anything created from white potato – french fries, cooked potato cubes, and tator tots. They earned their name when we began introducing foods to W and he passed potato in his food challenges. Given such a limited diet otherwise, he ate potatoes with almost every meal and as we served them, we warned “they’re hot”. Given our frequency of preparing cooked potato items, this happened quite often, and “hots” became a frequent term in our household.

We often make our own cubed hots at home and the steps to do so are simple: 

-Preheat oven to 405 degrees.

-Wash and peel two or three large baking potatoes.

-Cut each potato into bite-size cubes, ensuring the knife and cutting board are free from any cross-contaminants.

-Place the cubes on a baking sheet, covered in foil to ensure no residue as a cross-contaminant.

-Add two tablespoons of our favorite brand of olive oil and two teaspoons of sea salt.

-Mix well to coat the potato cubes.

-Bake for 40 minutes, turning halfway through. 


As for olives, W has requested these delectables with almost every meal since he was a year old. Of course, we indulge. (And marvel at the sight of a toddler popping olives from an olive dish as if they were candy from a candy bowl!)

Our olive dish consistently includes:

  • Pitted kalamata Greek olives
  • Pimento stuffed manzanilla olives
  • Italian Castelvetrano whole green olives

Hots & olives all around!