Rosemary Roasted Potatoes with Black Olives

1. 1

   Preheat the oven to 425F.

2. 2

   Scrub the potatoes well, then cut into quarters.

3. 3

   Use a small amount of the light olive oil to oil the roasting pan (or line the pan with baking parchment for easy clean-up).

4. 4

   In a large mixing bowl, toss the potatoes with the remaining light olive oil.

5. 5

   Arrange in a single layer in the pan.

6. 6

   Roast for 15 minutes, then stir and sprinkle on the rosemary and olives.

7. 7

   Bake for 10 to 15 minutes longer, until the outsides of the potatoes are golden and the insides tender.

8. 8

   Transfer the potatoes to a serving bowl and drizzle with the extra virgin olive oil.

9. 9

   Toss to coat, season with salt and pepper, and serve.

10. 10

    Calories: 206

11. 11

    Total Fat: 10g

12. 12

    Protein: 4g

13. 13

    Carbohydrates: 28g

14. 14

    Fiber: 3g

15. 15

    Sodium: 185mg

* Per serving · 4 servings · Values may vary.

No additional tips available.