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