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RECIPES - Roasted SLV Potatoes with Olives

1 1/2 lbs. SLV Gold potatoes, cut into 1 1/2" pieces
1 Tbsp. Olive Oil
1/3 Cup pitting black olves, preferrrable kalamata, finely chopped
1 Tbsp. chopped, fresh parsley
1 1/2 Tsp. grated lemon zest
1 Clove garlic, minced
1/2 Tsp. Dried, crushed rosemary
1/2 Tsp. Salt
1/4 Tsp. Pepper

Preparation

1. Preheat oven to 400 Degrees F. Toss potatoes with 1 Tbsp. olive oil.
2. Spread potatoes in single layer on jellyroll pan or 11" x 13" pan.
3. Roast, turning occasionalaly, until golden brown and tender, usually 30-40 minutes.
4. While waiting for potatoes to roast, combine remaining olive oil with olives, parsley, lemon zest, garlic, rosemary, salt and pepper. Toss the potatoes with the olive mixture and roast for 5 more minutes.