Food recipes
Rosemary Roasted Potatoes with Black Olives
Rosemary Roasted Potatoes with Black Olives
Ingredients:
1 Preheat the oven to 425°F. 6 SERV INGS
2 pounds small Yukon gold or red-
2 Scrub the potatoes well, then cut into quarters. skinned potatoes
2 tablespoons light olive oil
3 Use a small amount of the light olive oil to oil the roasting Leaves from 2 to 3 sprigs fresh
Directions:
rosemary, or more to taste
pan (or line the pan with baking parchment for easy clean-up). In
1/3 cup pitted oil-cured black olives
a large mixing bowl, toss the potatoes with the remaining light
1 tablespoon extra virgin olive oil
olive oil. Arrange in a single layer in the pan.
Salt and freshly ground pepper to
taste
4 Roast for 15 minutes, then stir and sprinkle on the rosemary
Ingredients:
1 Preheat the oven to 425°F. 6 SERV INGS
2 pounds small Yukon gold or red-
2 Scrub the potatoes well, then cut into quarters. skinned potatoes
2 tablespoons light olive oil
3 Use a small amount of the light olive oil to oil the roasting Leaves from 2 to 3 sprigs fresh
Directions:
rosemary, or more to taste
pan (or line the pan with baking parchment for easy clean-up). In
1/3 cup pitted oil-cured black olives
a large mixing bowl, toss the potatoes with the remaining light
1 tablespoon extra virgin olive oil
olive oil. Arrange in a single layer in the pan.
Salt and freshly ground pepper to
taste
4 Roast for 15 minutes, then stir and sprinkle on the rosemary
Printed from https://recipe.bluelayer.org/recipe/71499/rosemary-roasted-potatoes-with-black-olives