You can almost build a meal around this simple, delicious side dish. Once you’ve got the potatoes in the oven you have plenty of time to make a bountiful salad. You can also put Teriyaki Tofu Steaks (page 62) or store-bought veggie burgers in the oven at the same time for a no-fuss “meat and potatoes” kind of meal.

　　

Ingredients

6 servings

　　2 pounds small Yukon gold or red-skinned potatoes

　　2 tablespoons light olive oil

　　Leaves from 2 to 3 sprigs fresh rosemary, or more to taste

　　1/3 cup pitted oil-cured black olives

　　1 tablespoon extra virgin olive oil

　　Salt and freshly ground pepper to taste

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Scrub the potatoes well, then cut into quarters.

　　

Step 3

Use a small amount of the light olive oil to oil the roasting pan (or line the pan with baking parchment for easy clean-up). In a large mixing bowl, toss the potatoes with the remaining light olive oil. Arrange in a single layer in the pan.

　　

Step 4

Roast for 15 minutes, then stir and sprinkle on the rosemary and olives. Bake for 10 to 15 minutes longer, until the outsides of the potatoes are golden and the insides tender.

　　

Step 5

Transfer the potatoes to a serving bowl and drizzle with the extra virgin olive oil. Toss to coat, season with salt and pepper, and serve.

　　

nutrition information

Step 6

Calories: 206

　　

Step 7

Total Fat: 10g

　　

Step 8

Protein: 4g

　　

Step 9

Carbohydrates: 28g

　　

Step 10

Fiber: 3g

　　

Step 11

Sodium: 185mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).