Roasted Fingerling Potatoes Grape Tomatoes and Olives
Elevate your side dish game with this vibrant recipe for Roasted Fingerling Potatoes, Grape Tomatoes, and Olives—a perfect harmony of Mediterranean flavors. Creamy fingerling potatoes roast to golden perfection alongside juicy grape tomatoes and briny Kalamata olives, all infused with aromatic rosemary, thyme, and garlic. A drizzle of olive oil ensures every bite is rich and satisfying, while a sprinkle of optional lemon zest adds a bright, zesty finish. With just 10 minutes of prep time and a quick roast in the oven, this dish is as effortless as it is delicious. Serve it warm as a flavorful side for grilled meats, or pair it with a crisp green salad for a satisfying vegetarian option. Healthy, hearty, and beautifully colorful, this recipe is a must-try for lovers of bold, fresh flavors!
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Recipe Information
Ingredients
- 1.5 pounds fingerling potatoes
- 2 cups grape tomatoes
- 0.75 cups pitted Kalamata olives
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
Wash the fingerling potatoes thoroughly and slice them in half lengthwise.
In a large mixing bowl, combine the halved potatoes, grape tomatoes, and Kalamata olives.
Drizzle the olive oil over the vegetables and add the minced garlic, rosemary, thyme, salt, and black pepper. Toss everything together until evenly coated.
Spread the mixture out in an even layer on the prepared baking sheet, ensuring the potatoes are cut side down for optimal browning.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and fork-tender. Stir halfway through cooking to ensure even roasting.
Remove from the oven and, if desired, sprinkle with lemon zest for a bright, citrusy finish.
Serve warm as a side dish or enjoy on its own with a green salad.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5234 mg | 228% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 11.7 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4287 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
