Roasted New Potatoes with Lemon, Oregano, and Olives

By therman

Ingredients

• 2 lbs new potatoes, halved or quartered
• 1 yellow onion, cut into 8 wedges
• 2 tsp extra-virgin olive oil
• Zest and juice of 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 TBSP chopped fresh oregano
• 1/4 cup black olives, pitted and chopped

Preparation

Step 1

1. Preheat the oven to 400 degrees. In a large bowl, toss potatoes and onions with olive oil; season with salt and pepper.
2. Spread in 1 layer on a roasting pan, cut sides down so no vegetables are overlapping. Roast until potatoes are browned and just tender (50 to 60 minutes). Remove and toss with lemon juice, zest, oregano, and black olives.