You can roast other vegetables with the potatoes if you like.

2 c potatoes, in halves or quarters
4 T olive oil
2 cloves garlic, minced
1 T fresh chopped herbs, such as rosemary, tarragon, cilantro, or 1 t dried
1 1/2 c sauerkraut, drained
1 small (red) onion, thinly sliced
1/2 c kalamata (black) olives, chopped, halved or left whole
fresh chopped herb, optional
2 T butter
black pepper, to taste

1. Preheat oven to 375° F.

2. Toss potatoes (and other vegetable(s), if using) with oil, garlic and herbs. Bake for 25 minutes or until golden and tender.

3. Meanwhile, place sauerkraut, onion slices, olives, and fresh chopped herb (if using) onto plates. Melt butter and drizzle over top. Serve with roasted potatoes (and other vegetables) alongside or on top.