Ingredients

1 1/2 1bs fingerling or baby new potatoes

1/3 c or less olive oil

1 1/2 tsp minced garlic

1/3 c pitted kalamat olives or olive tapanade

1/4 c. preserved lemon or fresh 2 tbsp packed fresh oregano

Salt and pepper

Preparation

  1. Preheat oven to 375. Tear off six pieces of parchment paper 15x12 in.
  2. Cut any large potatoes in quarters and smallers in half.
  3. In a bowl whisk remaining ingredients and toss with potatoes. Season wtih salt and pepper
  4. Divide potatoes evenly on each piece of paper. Gather up edges of paper and tie with kitchen string
  5. Bake on a sheet pan for 25 or so minutes till tneder *can sustitue the zest and joice of one lemon for preserved ones