Italian Roasted Potato Salad

10 ingredients
3 steps

Ingredients

  • 1 1/2 pounds baby redskin potatoes, halved or quartered
  • 25 pitted Castelvetrano olives
  • 3 tablespoons extra virgin olive oil
  • 1 large clove garlic, put through a garlic press or grated on a microplane
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano leaves
  • One lemon
  • 2 medium green onions, thinly sliced
  • Additional salt and pepper and extra extra virgin olive oil if needed

Directions

  1. 1
    Pre heat your oven to 350F. Place the cut potatoes and the olives on a rimmed baking sheet. Drizzle the olive oil over and sprinkle with the garlic, salt, pepper and oregano. Toss with your clean hands making sure that everything is well coated.
  2. 2
    Roast the potatoes and olives for 35 to 40 minutes or until the potatoes are slightly browned and tender. Turn them over a few times during roasting to get all sides browned.
  3. 3
    Remove from the oven and let cool slightly. Place in a bowl and squeeze the juice from half of the lemon over and toss. Taste and if you'd like more lemon, squeeze the juice from the other half over and re-toss. Toss in the green onions and adjust for salt, pepper and olive oil if needed. Serve warm or at room temperature.

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