New Potatoes With Olives

Serves 6
preparation
5
minutes
cooking
35
minutes

Ingredients

3
teaspoons
kosher salt
1 1/2
pounds
new potatoes, halved
4
tablespoons
olive oil
1/2
cup
pitted and sliced Kalamata or oil-cured olives
1/4
cup
chopped fresh mint
1/2
teaspoon
freshly ground black pepper
1
teaspoon
lemon zest

Directions

  1. In a large saucepan, add 2 teaspoons of the salt to 3 quarts of water. Add the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes well.
  2. Heat the oil in a large skillet over medium-high heat. Add the potatoes, stirring well to coat. Cook until golden, about 5 minutes per side. Add the olives and mint and toss together. Season with the pepper, zest, and the remaining salt.

 

Katy Sparks
February 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 51 %
  • Calcium 28 mg
  • Carbohydrate 20 g
  • Cholesterol 0 mg
  • Fat 10 g
  • Fiber 3 g
  • Iron 2 mg
  • Protein 2 mg
  • Sat Fat 1 g
  • Sodium 294 mg
What does this mean? See Nutrition 101.