Roasted New Potatoes with Lemon, Oregano, and Olives

Photo: Hector Sanchez

Recipe Time

Prep: 15 Minutes
Cook: 1 Hours

Nutritional Information

Calories 221
Fat 3.4 g
Satfat 0.5 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 5 g
Carbohydrate 44 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 367 mg
Calcium 52 mg


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.

Sarah Copeland,


November 2012
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