New Potatoes with Olives

Photo: David Loftus
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 28mg
  • Calories: 179
  • Calories from fat: 51%
  • Carbohydrate: 20g
  • Cholesterol: 0mg
  • Fat: 10g
  • Fiber: 3g
  • Iron: 2mg
  • Protein: 2mg
  • Saturated fat: 1g
  • Sodium: 294mg

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

  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
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