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Roasted New Potatoes with Lemon, Oregano, and Olives

Photo: Hector Sanchez
Prep time 15 mins
Cook time 1 hr
Yield Makes 6 servings (serving size: 1 cup potatoes)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.