Paprika, fresh oregano, and olives turn everyday roasted potatoes into a spectacular side. Serve with a chorizo-flecked frittata or pan-grilled steak or chicken.

This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss together halved small Yukon Gold potatoes, 2 tablespoons extra-virgin olive oil, chopped fresh oregano, minced fresh rosemary, and paprika on a parchment paper–lined baking sheet. Bake at 400°F for 25 minutes, stirring after 10 minutes. Toss with chopped pitted Castelvetrano olives, 1 tablespoon extra-virgin olive oil, chopped fresh parsley, and kosher salt.

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Nutrition Facts

190 calories; fat 12g; saturated fat 1g; protein 2g; carbohydrates 19g; fiber 3g; sugars 2g; added sugar 0g; sodium 292mg; calcium 0 1% DV; potassium 0 10% DV.
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