You can almost build a meal around this simple, delicious side dish. Once you’ve got the potatoes in the oven you have plenty of time to make a bountiful salad. You can also put Teriyaki Tofu Steaks (page 62) or store-bought veggie burgers in the oven at the same time for a no-fuss “meat and potatoes” kind of meal.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Scrub the potatoes well, then cut into quarters.
Step 3
Use a small amount of the light olive oil to oil the roasting pan (or line the pan with baking parchment for easy clean-up). In a large mixing bowl, toss the potatoes with the remaining light olive oil. Arrange in a single layer in the pan.
Step 4
Roast for 15 minutes, then stir and sprinkle on the rosemary and olives. Bake for 10 to 15 minutes longer, until the outsides of the potatoes are golden and the insides tender.
Step 5
Transfer the potatoes to a serving bowl and drizzle with the extra virgin olive oil. Toss to coat, season with salt and pepper, and serve.
nutrition information
Step 6
Calories: 206
Step 7
Total Fat: 10g
Step 8
Protein: 4g
Step 9
Carbohydrates: 28g
Step 10
Fiber: 3g
Step 11
Sodium: 185mg
