Jennifer Causey
Yield
Serves 4 (serving size: 3/4 cup)

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.

How to Make It

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.

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