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Roasted Fingerling Potatoes and Tomatoes with Thyme, Olives, and Capers
WEIGHT WATCHERS14Ingredients
70Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. potato (uncooked, fingerling variety, all about the same size)
- 3 fresh tomato (medium)
- 2 Tbsp. olive oil (divided)
- 1 red onion (large uncooked, or yellow onion, sliced about 1/4-inch thick)
- 1/4 tsp. dried thyme
- 1/2 tsp. fennel seed (toasted)
- 4 strips lemon zest (removed with a vegetable peeler, then slivered)
- 1 1/2 tsp. sea salt
- 1/2 tsp. black pepper (freshly ground)
- 3 cloves garlic clove (medium, peeled and thinly sliced)
- 20 olive (medium, nicoise, Kalamata, or your favorite variety, pitted and halved)
- 2 Tbsp. capers
- 12 sprigs fresh thyme
- 1 lemon (item, s, cut into 6 wedges)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1220mg51% |
| Potassium800mg23% |
| Protein4g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C110% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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