New Potatoes with Olives
Tuesday, August 19th, 20083 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
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. 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
Yield: Makes 6 servings
NUTRITION PER SERVING
CALORIES 179(51% from fat); FAT 10g (sat 1g); CHOLESTEROL 0mg; CALCIUM 28mg; CARBOHYDRATE 20g; SODIUM 294mg; PROTEIN 2mg; FIBER 3g; IRON 2mg