Roasted New Potatoes with Lemon, Oregano, and Olives

Roasted New Potatoes with Lemon, Oregano, and Olives Photo: Hector Sanchez


  • 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


  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.