Rosemary Roasted Potatoes with Black Olives

Name: Rosemary Roasted Potatoes with Black Olives
Yield: 6 servings
Ingredients: 2 pounds small Yukon gold or red-skinned potatoes; 2 tablespoons light olive oil; Leaves from 2 to 3 sprigs fresh rosemary, or more to taste; 1/3 cup pitted oil-cured black olives; 1 tablespoon extra virgin olive oil; Salt and freshly ground pepper to taste

January 24, 2012

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 notes

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