Italian Roasted Potato Salad

• 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

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. 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. 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.

baby redskin potatoes, castelvetrano olives, extra virgin olive oil, clove garlic, salt, black pepper, oregano, lemon, green onions, salt

Taken from food52.com/recipes/35664-italian-roasted-potato-salad (may not work)