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Roasted New Potatoes with Lemon, Oregano, and Olives

Health NOVEMBER 2012

  • Yield: Makes 6 servings (serving size: 1 cup potatoes)
  • Cook time: 1 Hour
  • Prep time: 15 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 221
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 5g
  • Carbohydrate: 44g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 367mg
  • Calcium: 52mg

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Roasted New Potatoes with Lemon, Oregano, and Olives Recipe