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Title: Rosemary-Lemon Potatoes

1 1/2 lbs. small red potatoes
1 T olive oil
2 - shallots, minced
1 t fresh rosemary, chopped
1/2 t salt
2 T lemon juice
1/4 C black olives, pitted and halved
1/4 C sun-dried tomatoes, chopped

Place the potatoes in a large saucepan with salted water to cover. Bring to a boil over medium-high heat and continue to boil 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, 3-5 minutes. Add the potatoes and cook until browned, 5-7 minutes. Sprinkle with the rosemary, salt, and lemon juice, then add the olives and sun-dried tomatoes and stir gently to combine. Serve hot.

From Vegan Planet
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