Roasted New Potatoes with Lemon, Oregano, and Olives
Photo: Hector Sanchez
Ingredients
- 2 pounds new potatoes, halved or quartered
- 1 yellow onion, cut into 8 wedges
- 2 teaspoons extra-virgin olive oil
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh oregano
- 1/4 cup black olives, pitted and chopped
Preparation
1. Preheat the oven to 400°F. In a large bowl, toss potatoes and onions with olive oil; season with salt and pepper.
2. Spread in 1 layer on a roasting pan, cut sides down so no vegetables are overlapping. Roast until the potatoes are browned and just tender (50-60 minutes). Remove and toss with lemon juice, zest, oregano, and black olives.
- Prep Time:
- Cook Time:
- Yield: Makes 6 servings (serving size: 1 cup potatoes)
Nutritional Information
| Calories per serving: | 221 |
|---|---|
| Fat per serving: | 3.4g |
| Saturated fat per serving: | 0.5g |
| Monounsaturated fat per serving: | 2.3g |
| Polyunsaturated fat per serving: | 0.4g |
| Protein per serving: | 5g |
| Carbohydrate per serving: | 44g |
| Fiber per serving: | 6g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 367mg |
| Calcium per serving: | 52mg |
Good to Know
The humble potato has more potassium then a banana, and more fiber than a bowl of oatmeal.