Ingredients
- 2 pounds new potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup kalamata olives, pitted and halved
- 1/3 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, garlic powder, oregano, basil, salt, and pepper.
- Spread the potatoes out on the prepared baking sheet in an even layer. Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through, until golden brown and cooked through.
- When the potatoes are done cooking, transfer them to a large bowl. Add the olives, red onion, parsley, olive oil, and red wine vinegar. Toss to combine.
- Taste and adjust seasonings as desired. Serve warm or at room temperature.
Interesting Facts
- New potatoes are small, young potatoes that have a thin, delicate skin. They are sweeter and more tender than mature potatoes.
- Kalamata olives are a type of Greek olive that is dark purple in color. They have a rich, sweet flavor.
- Red onion is a milder and sweeter variety than yellow or white onion.
- Extra virgin olive oil is the highest quality olive oil. It has a fruity, fragrant flavor.
- Red wine vinegar is made from red wine and has a mild, slightly acidic flavor.
