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Roasted Potatoes with Black Olives
You'll love the hearty yet tangy flavor of these Roasted Potatoes with Black Olives—the perfect combo of comfort food and Mediterranean.
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Servings:
6
Calories:
253
kcal
Author:
Veg Kitchen
Ingredients
3
lbs
small potatoes
Yukon gold or red-skinned
1
medium yellow onion
chopped
2
tbsp
olive oil
3
sprigs
fresh rosemary
or as much as you’d like, leaves only
½
cup
oil-cured black olives
pitted and chopped
¼
cup
sun-dried tomatoes
sliced; optional
1
tsp
dried thyme
1
tsp
sweet paprika
salt and freshly ground pepper
to taste
Instructions
Preheat the oven to 425°F. Line a roasting pan with baking parchment for easy cleanup.
Scrub the potatoes well, then cut into quarters.
In a large mixing bowl, toss the potatoes with the onion and olive oil.
Arrange potatoes and onions in a single layer on the roasting pan.
Bake for 15 minutes.
Then add the rosemary, olives, and optional dried tomatoes. Sprinkle in the thyme and paprika and stir.
Bake for 10 to 15 minutes longer or until the outsides of the potatoes are golden and the insides tender.
Transfer the mixture to a serving container, season with salt and pepper, and serve.
Nutrition
Calories:
253
kcal
|
Carbohydrates:
45
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
195
mg
|
Potassium:
1153
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
261
IU
|
Vitamin C:
48
mg
|
Calcium:
46
mg
|
Iron:
3
mg
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