New Potatoes with Olives

Recipe from

Real Simple

Nutritional 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

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

Preparation

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

Note:

Katy Sparks,

March 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note