These are no ordinary roasted potatoes! No siree. These perfectly roasted gems are flavored with a fragrant combination of fresh and dried spices and herbs, as well as plump briny olives.  The spices and herbs in question include smoked paprika, fresh rosemary, fresh oregano, salt, pepper and fresh parsley.  And use a quality olive oil here for a robust added richness–this sort of dish deserves quality ingredients because of its inherent simplicity.

Tagged: Castelvetrano olives, Cooking Light, Cooking Light magazine, fresh oregano, fresh rosemary, olives, paprika, parsley, potatoes, roasted potatoes, Spain, Spanish, Spanish-Style Roasted Potatoes