Rosemary Roasted Potatoes with Black Olives

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Rosemary Roasted Potatoes with Black Olives

2 pounds small Yukon gold or red-skinned potatoes

2 tablespoons light olive oil

Leaves from 2 to 3 sprigs fresh rosemary, or as much

as you’d like

1/3 cup pitted oil-cured black olives

1 tablespoon extra virgin olive oil

Salt and freshly ground pepper to taste

 

 

 

 

 

Preheat the oven to 425 degrees.

 

Scrub the potatoes well, then cut into quarters.

 

Use a small amount of the light olive oil to oil the

roasting pan; or line the roasting pan with baking

parchment for easy cleanup. In a large mixing bowl,

toss the potatoes with the remaining light olive oil.

Arrange in a single layer on the roasting pan.

 

Bake for 15 minutes, then stir and sprinkle on the

rosemary and add the olives. Bake for 10 to 15 minutes

longer, or until the outsides of the potatoes are

golden and the insides tender.

 

Transfer the potatoes back to the mixing bowl, then

drizzle in the extra virgin olive oil. Toss together,

season with salt and pepper, and serve.

 

Author: Nava Atlas - " Vegan Express "

Formatted by Chupa Babi: 12.02.07

 

ChupaNote: this was tasty. But next time I will heat

it up with red pepper flakes and kosher salt, or

harissa, or hot sauce. Maybe some capers too.

 

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