Rosemary Roasted Potatoes with Black Olives - gold

Method

• Preheat the oven to 425F.
• 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 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.
• 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.
• 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.
• Calories: 206
• Total Fat: 10g
• Protein: 4g
• Carbohydrates: 28g
• Fiber: 3g
• Sodium: 185mg