Preparation - Easy
Serves 6

2 pounds potatoes, unpeeled, cut into chunks, or whole small new potatoes
4 garlic cloves, chopped
3 fresh rosemary sprigs
1 small hot dried red chili, crumbled
salt and freshly ground black pepper to taste
14 cup extra-virgin olive oil
24 large black olives, pitted and coarsely chopped
2 tablespoons minced flat-leaf parsley

PREHEAT the oven to 425 degrees. In a bowl, toss the potatoes with the garlic, rosemary, chili pepper, salt and pepper, and olive oil.

SPREAD the potatoes about an inch or more thick in a small roasting pan or a gratin dish-thick enough so that you can't see the bottom of the pan through the potatoes. Roast, stirring occasionally with a wooden spoon, for about 25 minutes or until they are golden brown.

REMOVE from the oven and stir in the olives. Taste and add more pepper and salt if desired - the olives may be sufficiently salty. Sprinkle with parsley and serve.

Nutritional Data, per portion
Calories 231     Carbohydrate  30g     Saturated Fat 2g 
Protein  3g      Sodium  187mg         Monounsaturated Fat 9g
Fat 12g          Cholesterol  0  

Source:
Mediterranean Diet Cookbook
Nancy Harmon Jenkins
Bantam Books