Rosemary Roasted Potatoes with Black Olives

• 2 pounds small Yukon gold or red-skinned potatoes
• 2 tablespoons light olive oil
• Leaves from 2 to 3 sprigs fresh rosemary, or more to taste
• 1/3 cup pitted oil-cured black olives
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground pepper to taste

1. Preheat the oven to 425F.
2. Scrub the potatoes well, then cut into quarters.
3. 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).
4. In a large mixing bowl, toss the potatoes with the remaining light olive oil.
5. Arrange in a single layer in the pan.
6. Roast for 15 minutes, then stir and sprinkle on the rosemary and olives.
7. Bake for 10 to 15 minutes longer, until the outsides of the potatoes are golden and the insides tender.
8. Transfer the potatoes to a serving bowl and drizzle with the extra virgin olive oil.
9. Toss to coat, season with salt and pepper, and serve.
10. Calories: 206
11. Total Fat: 10g
12. Protein: 4g
13. Carbohydrates: 28g
14. Fiber: 3g
15. Sodium: 185mg

gold, light olive oil, rosemary, black olives, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/rosemary-roasted-potatoes-with-black-olives-390541 (may not work)