Lemon Olive Fingerling Packages

By krystallondon

Prep these bites before guests arrive then pop in the oven for stress-free entertaining.

Ingredients

• 1 1/2 lb fingerling or baby new potatoes
• 1/3 cup extra-virgin olive oil
• 1 1/2 tsp minced garlic
• 1/3 cup pitted and chopped Kalamata olives
• 1/4 cup finely chopped preserved lemon
• 2 tbsp packed fresh oregano

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 375 F. Tear off six pieces of parchment paper, about 16 x 12 inches.

2. Cut any large potatoes in quarters and smaller ones in half, lengthwise.

3. In a bowl, whisk remaining ingredients and toss with potatoes. Season with salt and pepper.

4. Divide potatoes evenly on each piece of parchment paper. Gather up edges of parchment and tie with kitchen string.

5. Bake on a sheet pan for about 25 minutes or until potatoes are tender.

Nutrients per serving
213 calories, 14 g fat, 2 g protein, 22 g carbs, 3 g fibre. Excellent source of vitamin C.

Chef's Tip: Substitute the zest and juice from one lemon if you don't have preserved lemon.