Total Time
1 Hour
Serving Size
8 Servings
1 3/4
pounds small red or Yukon gold potatoes, cut into quarters
2
tablespoons plus 1/4 cup olive oil, divided
1
cup crumbled feta cheese
1/2
cup Kalamata pitted olives, sliced lengthwise into quarters
1/2
cup fresh or frozen peas, thawed
2
tablespoons chopped fresh mint
salt and pepper, if desired
1
Heat oven to 425°F.
2
Toss potatoes with 2 tablespoons olive oil. Place on rimmed baking sheet. Bake 20 to 25 minutes or until tender.
3
In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint.
4
Season with salt and pepper, if desired.
Calories
220
Protein
6g
Carbohydrates
21g
Fiber
2g
Sugars
1g
Fat
13g
Cholesterol
15mg
Sodium
330mg
Saturated Fat
3.5g
Product information not available.