Roasted New Potatoes with Lemon, Oregano, and Olives

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

Preparation

1. 1. Preheat the oven to 400°F. In a large bowl, toss potatoes and onions with olive oil; season with salt and pepper.
2. 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.