Spanish-Style Roasted Potatoes
Spanish-Style Roasted Potatoes
Paprika, fresh oregano, and olives turn everyday roasted potatoes into a spectacular side. Serve with a chorizo-flecked frittata or pan-grilled steak or chicken
Ingredients
- 1 pound halved small Yukon Gold potatoes .
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh rosemary
- 2 teaspoons paprika
- 3 tablespoons chopped pitted Castelvetrano olives
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon kosher salt.
- 1 tablespoon chopped fresh oregano
Instructions
- Toss together halved small Yukon Gold potatoes, 2 tablespoons extra-virgin olive oil, chopped fresh oregano, minced fresh rosemary, and paprika on a parchment paper–lined baking sheet.
- Bake at 400°F for 25 minutes, stirring after 10 minutes.
- Toss with chopped pitted Castelvetrano olives, 1 tablespoon extra-virgin olive oil, chopped fresh parsley, and kosher salt.
Notes
Found online at: https://www.cookinglight.com/recipes/spanish-style-roasted-potatoes
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