Roasted New Potatoes with Lemon, Oregano, and Olives

This dish sounded good, and didn’t take much preparation to make, but it was only so-so. I thought it was kind of bland, and I had to get the ketchup out of the fridge so that it would have some flavor. Toby said the onions did nothing for him. Eh.

rating: 6

Roasted New Potatoes with Lemon, Oregano, and Olives
(Health, Nov. 2012)

serves 6
time needed: 1 hour, 15 min.


2 pounds new potatoes, halved or quartered
1 yellow onion, cut into 8 wedges
2 tsp extra-virgin olive oil
Zest and juice of 1 lemon
1/2 tsp salt
1/4 tsp black pepper
2 tbsp 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.

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