Spanish-Style Roasted Potatoes

By johnwhorfin

Ingredients

• 1 1 1 pound halved small Yukon Gold potatoes
• 3 3 3 tablespoons extra-virgin olive oil
• 2 2 2 teaspoons minced fresh rosemary
• 2 2 2 teaspoons paprika
• 3 3 3 tablespoons chopped pitted Castelvetrano olives
• 1 1 1 tablespoon chopped fresh parsley
• 1/4 1/4 1/4 teaspoon kosher salt.
• 1 1 1 tablespoon chopped fresh oregano
• 190 190
• 12g 12g
• 1g 1g
• 9g 9g
• 2g 2g
• 19g 19g
• 3g 3g
• 2g 2g
• 0g sugars 0g
• 292mg 292mg
• 1% 1% DV
• 10% 10% DV
• 190 190
• 12g 12g
• 1g 1g
• 9g 9g
• 2g 2g
• 19g 19g
• 3g 3g
• 2g 2g
• 0g sugars 0g
• 292mg 292mg
• 1% 1% DV
• 10% 10% DV

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Toss together halved small Yukon Gold potatoes, 2 tablespoons extra-virgin olive oil, chopped fresh oregano, minced fresh rosemary, and paprika on a parchment paper–lined baking sheet. Bake at 400°F for 25 minutes, stirring after 10 minutes. Toss with chopped pitted Castelvetrano olives, 1 tablespoon extra-virgin olive oil, chopped fresh parsley, and kosher salt.