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January 30, 2008

Rosemary Roasted Potatoes with Black Olives

A new twist on roasted potatoes

Nava Atlas

Serves 6

2 pounds small Yukon gold or red-skinned potatoes
2 tablespoons light olive oil
Leaves from 2 to 3 sprigs fresh rosemary, or to taste
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°F (220°C).

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.

Adapted from Vegan Express by Nava Atlas.

For even more vegetarian recipes, check out VegRecipes.org.

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