Mediterranean Warm Potato, Olive, and Mushroom Toss with Lemon

1Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add the quartered fingerling potatoes (or baby potatoes) and cook for 12-15 minutes, or until fork-tender. Drain well and set aside.

2While the potatoes cook, heat the olive oil in a large skillet over medium-low heat. Add the minced garlic (2 cloves) and cook gently for 1-2 minutes, stirring constantly, until fragrant but not browned.

3Add the sliced red onion (1 small) to the skillet and sauté for 2 minutes until starting to soften.

4Add the sliced mushrooms and continue to sauté for 4-5 minutes, until the mushrooms are tender and any liquid has evaporated.

5Stir in the thyme leaves and cook for an additional 30 seconds to release their aroma.

6Add the drained potatoes to the skillet and toss gently to coat with the garlic (2 cloves)-onion-mushroom oil mixture. Season with sea salt (½ tsp) and black pepper.

7Add the finely chopped Kalamata olives and toss over low heat for 2-3 minutes, just until everything is warmed through and well combined.

8Drizzle the fresh lemon juice (2 tbsp) over the potato mixture and toss to combine, allowing the flavors to meld for about 1 minute.

9Remove the skillet from heat. Sprinkle the chopped parsley over the potatoes and toss once more.

10Transfer the warm potato, olive, and mushroom toss to a serving platter or bowl. Taste and adjust seasoning if needed. Serve immediately, garnished with extra lemon wedges if desired.