12 fingerling or small Yukon Gold potatoes, cut in half
1/4 cup lemon olive oil
Sea salt, to taste
Freshly ground pepper, to taste
4 stalks celery, diced
1/2 cup pea shoots, optional
1/2 cup baby beet greens, washed and chopped if large leaves
12 green olives, pitted
8 Kalamata olives, pitted
1 teaspoon fresh minced thyme
1 teaspoon fresh minced oregano
2 cloves fresh garlic, minced
Position a rack in the lower third of the oven and preheat to 375 F.
Toss the potatoes with the lemon olive oil, and salt and pepper to taste. Spread on a baking sheet and roast until potatoes are crispy and easily pierced with a knife.
Transfer potatoes to a bowl and add the remaining ingredients. Toss to coat and check seasoning. Serve warm or hot.
Posted: 7/21/2009 10:24:09 PM