Roasted New Potatoes with Lemon, Oregano, and Olives

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
24%
Roasted New Potatoes with Lemon, Oregano, and Olives
75 min.
6
149kcal

Suggestions


Elevate your next meal with a delightful side dish that blends fresh, vibrant flavors and wholesome ingredients: Roasted New Potatoes with Lemon, Oregano, and Olives. This recipe is an irresistible combination of crispy roasted potatoes and sweet caramelized onions, perfectly infused with the zesty brightness of lemon and the aromatic goodness of fresh oregano. Each bite brings together the earthy richness of new potatoes, the tangy punch of olives, and the subtle warmth of spices, making it a fantastic complement to any entrée.

What sets this dish apart is its simplicity and the fact that it meets a variety of dietary needs—it's vegetarian, vegan, gluten-free, and dairy-free, ensuring that all your guests can enjoy it! Plus, with only 75 minutes of preparation and cooking time, you can easily whip up this flavorful side while your main course is cooking.

Imagine serving this vibrant dish at gatherings or cozy family dinners, where the aroma of roasted vegetables fills the air, promising delight before the first bite even reaches the table. So why wait? Grab some fresh ingredients and treat yourself and your loved ones to a comforting side dish that’s as nourishing as it is delicious!

Ingredients

  • 0.3 cup olives black pitted chopped
  • 0.3 teaspoon pepper black
  •  juice of lemon 
  • pounds baby potatoes halved quartered
  • teaspoons olive oil extra virgin extra-virgin
  • tablespoons oregano fresh chopped
  • 0.5 teaspoon salt 
  •  onion yellow cut into 8 wedges

Equipment

  • bowl
  • oven
  • roasting pan

Directions

  1. Preheat the oven to 400F. In a large bowl, toss potatoes and onions with olive oil; season with salt and pepper.
  2. Spread in 1 layer on a roasting pan, cut sides down so no vegetables are overlapping. Roast until the potatoes are browned and just tender (50-60 minutes).
  3. Remove and toss with lemon juice, zest, oregano, and black olives.

Nutrition Facts

Calories149kcal
Protein8.98%
Fat14.1%
Carbs76.92%

Properties

Glycemic Index
24.63
Glycemic Load
19.75
Inflammation Score
-9
Nutrition Score
9.735217338023%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Luteolin
0.04mg
Isorhamnetin
0.92mg
Kaempferol
1.33mg
Myricetin
0.01mg
Quercetin
4.8mg

Nutrients percent of daily need

Calories:149.42kcal
7.47%
Fat:2.43g
3.75%
Saturated Fat:0.37g
2.34%
Carbohydrates:29.89g
9.96%
Net Carbohydrates:25.32g
9.21%
Sugar:2.18g
2.42%
Cholesterol:0mg
0%
Sodium:291.86mg
12.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.49g
6.98%
Vitamin C:33.12mg
40.14%
Vitamin B6:0.49mg
24.49%
Potassium:692.98mg
19.8%
Fiber:4.57g
18.27%
Manganese:0.35mg
17.49%
Vitamin K:14.33µg
13.64%
Magnesium:42.17mg
10.54%
Iron:1.88mg
10.44%
Copper:0.19mg
9.49%
Phosphorus:94.72mg
9.47%
Vitamin B1:0.13mg
8.99%
Vitamin B3:1.71mg
8.56%
Folate:32.81µg
8.2%
Calcium:52.7mg
5.27%
Vitamin B5:0.49mg
4.94%
Vitamin E:0.74mg
4.92%
Vitamin B2:0.06mg
3.73%
Zinc:0.52mg
3.47%
Vitamin A:54.6IU
1.09%
Source:My Recipes