Subj : Rosemary Lemon Potatoes With Kalamata Olives And Sun Dried Tomatoes
To   : All
From : Ben Collver
Date : Thu Jul 31 2025 08:47:17

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rosemary Lemon Potatoes With Kalamata Olives & Tomatoes
 Categories: Vegetarian
      Yield: 4 Servings

  1 1/2 lb Small red potatoes
      1 tb Olive oil
      2    Shallots; minced
      2 tb Fresh lemon juice
      1 ts Fresh rosemary; chopped
    1/2 ts Salt
    1/4 c  Kalamata olives;
           - pitted, halved
    1/4 c  Sun-dried tomatoes;
           - oil-packed or rehydrated,
           - chopped

  Place the potatoes in a large saucepan with salted cold water to
  cover. Bring to a boil over medium-high heat and cook the potatoes
  until tender, about 30 minutes. Drain well. Cut the potatoes into
  halves or quarters, depending on their size, place in a large bowl,
  and set aside.

  Heat the olive oil in a large skillet over medium heat. Add the
  shallots, cover, and cook until softened, 3 to 4 minutes. Add the
  potatoes and cook until browned, 5 to 7 minutes. Sprinkle with the
  lemon juice, rosemary, and salt, then add the olives and sun-dried
  tomatoes and stir gently to combine. Serve hot.

  Recipe by Vegan Planet by Robin Robertson

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