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New Potatoes with Olives

Photo: David Loftus
Yield Makes 6 servings

Ingredients

  • 3 teaspoons kosher salt
  • 1 1/2 pounds new potatoes, halved
  • 4 tablespoons olive oil
  • 1/2 cup pitted and sliced Kalamata or oil-cured olives
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest

Nutrition Information

  • calcium 28 mg
  • calories 179
  • caloriesfromfat 51 %
  • carbohydrate 20 g
  • cholesterol 0 mg
  • fat 10 g
  • fiber 3 g
  • iron 2 mg
  • protein 2 mg
  • satfat 1 g
  • sodium 294 mg

How to Make It

  1. In a large saucepan, add 2 teaspoons of the salt to 3 quarts of water. Add the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes well. Heat the oil in a large skillet over medium-high heat. Add the potatoes, stirring well to coat. Cook until golden, about 5 minutes per side. Add the olives and mint and toss together. Season with the pepper, zest, and the remaining salt