Roasted New Potatoes with Lemon, Oregano, and Olives
Makes 6 servings (serving size: 1 cup potatoes)
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
How to Make It
Preheat the oven to 400°F. In a large bowl, toss potatoes and onions with olive oil; season with salt and pepper.
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.