Lemon Roasted Potatoes with Kalamatas

By • February 9, 2011 • 33 Comments

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Author Notes: I've been making these potatoes for years and love to serve them with slow roasted Greek chicken. The olives mellow out with the long roasting... - inpatskitcheninpatskitchen

Food52 Review: This is such a fabulous recipe that I plan to commit it to memory and to keep pitted kalamata olives on hand at all times. These roasted potatoes are so simple to make but the amazing flavor (garlic + lemon + kalamatas) will haunt you until every last melting potato wedge has been devoured. They would pair well with roasted chicken, broiled fish, or grilled lamb chops. Definitely an Editors' Pick! AppleAnnie

Serves 4 as a side

  • 5 medium Yukon Gold potatoes, peeled and cut into thick wedges
  • 1/2 cup water ( plus more if needed)
  • 1/4 cup extra virgin olive oil
  • 4 minced garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1 lemon, juiced and zested
  • A 1/2 cup kalamata olives ( about 25 -30) pitted
  • 1/2 cup roughly chopped parsley (optional)
  1. Thoroughly combine all ingredients and layer them evenly in a 9 x 13 inch baking pan.
  2. Roast at 400F for 30 minutes. If at this point the potatoes seem dry, add another 1/2 cup of water.
  3. Turn the potatoes and roast for 30 more minutes. Serve sprinkled with the parsley, if desired.
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Comments (33) Questions (0)

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9 months ago loubaby

When I looked up Cavenders I understand it has MSG in it..which I can't have...here is a copycat recipe for it that got good reviews...without the MSG...2 teaspoons salt
1 teaspoon basil
2 teaspoons dried oregano
1/2 teaspoon thyme
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dill
1 teaspoon marjoram
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon rosemary
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in blender, grind to a fine powder, and store in an airtight container.

Dscn3274

9 months ago inpatskitchen

Sounds good...I just don't taste cinnamon and nutmeg flavors in the Cavenders. The rub for the Slow Roasted Lemon Chicken is very good. Thanks so much for your interest!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I can't tell you how often I've made this, Pat, and I fall in love all over again every single time.

Dscn3274

over 2 years ago inpatskitchen

You're too kind boulangere...thanks so much! We love them too..

Dscn3274

almost 3 years ago inpatskitchen

I'm so glad you enjoyed the dinner Robin O'D! I'm still having issues regarding notifications and just decided to check this recipe to see if you made them

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almost 3 years ago Robin O'D

We just finished our dinner of Greek chicken with these great potatoes. It was simply delicious and so easy! Thanks for the help earlier today; it looks like all of my saved recipes are back!

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about 3 years ago HeatherM

Made these last night - delicious! Thanks.

Dscn3274

about 3 years ago inpatskitchen

Thank YOU! So glad you enjoyed them!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love these, too, and make them often. The lemon, the olives - oooooh.

Dscn3274

over 3 years ago inpatskitchen

Thanks boulangere!! And again, Congrats on that beautiful cheesecake!!

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over 3 years ago galsmu

Made this last night - everyone loved it! The lemon and olives are great together. I will definitely make these potatoes again.

Dscn3274

over 3 years ago inpatskitchen

I am sooo glad you enjoyed them!! Thank you!

Dsc_0048b

over 3 years ago healthierkitchen

these look amazing!

Dscn3274

over 3 years ago inpatskitchen

Thanks healthierkitchen...they really are good!

Me

over 3 years ago wssmom

WooHoo! Prepared this tonight alongside Amanda's Spatchcocked and Braise-Roasted Chicken to RAVE reviews. Even the Spouse, who hates olives, loved it. The directions were so clear and precise, it made it easy.

Dscn3274

over 3 years ago inpatskitchen

I'm so glad you and the Spouse enjoyed....Thanks!

Dscn3274

over 3 years ago inpatskitchen

Thanks AppleAnnie for the thumbs up!! We have always enjoyed these..

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm trying this at work tomorrow. Next will be that Greek Chicken - wow!

Dscn3274

over 3 years ago inpatskitchen

I hope you enjoy!!

J10

over 3 years ago jessm4

nutrional info aside (ha)- this sounds like an awesome dish. full of flavour and punch- finding yummy inspiration like this is what Food52 is all about. It would be perfect along side a piece of blue eyed cod or similar tasting white fish.

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over 3 years ago LuvLatte

Again, being new to this site, I do not see Nutrional Info for this recipe, an important part in eating healthy.

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over 3 years ago MakeThatMakeThis

These looks so lovely. Can't wait to try them! Thanks for sharing.

Dscn3274

over 3 years ago inpatskitchen

I've been writing a little food blog since last Fall...http://www.inpatskitchen... and posted the recipe on October 3, 2010

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks! So many really nice recipes there, and I just scrolled down the first page! ;o)

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

yum

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

P.S. I could see sprinkling some chopped marcona almonds in as well. My mouth is watering, just reading this recipe!! ;o)

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh my goodness! These look fabulous. How do you prepare the slow-roasted Greek chicken? Do tell! I so want to try this recipe! ;o)

Dscn3274

over 3 years ago inpatskitchen

Thanks...I stuff a 3 -5 whole chicken with garlic, season the whole thing with lemon, olive oil, and Caveders Greek Seasoning and let it marinate in the fridge for a few hours. Then roast at 250F for about 4.5 hours...raise the heat to 350F and roast another 30 minutes. Really yummy!!!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wow, thanks!! It sounds so good. What is in the Caveders Green Seasoning? I am definitely going to make my next chicken this way, but will probably use preserved lemons, as I have extra left from last winter that I must use (as I make another batch now that this season's Meyers are now ripe!!) ;o) P.S. The next time you make this, you should photograph the cooked bird and post the recipe. I'm sure it would be much appreciated!!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh, I love Cavender's Greek seasoning--I buy it in New Orleans, but you can definitely get it on line.
http://www.amazon.com/Cavenders...

Phoenix

over 3 years ago Phoenix Helix

I'm another fan of Cavenders (I have relatives in Arkansas where this spice blend is made, but I think it's now available in most grocery stores).

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9 months ago loubaby

Do you let the chicken stand covered while you raise the heat to cook the potatoes?

Dscn3274

9 months ago inpatskitchen

Yes I do but then I'll put the chicken back in the oven uncovered during the last 10 minutes of roasting the potatoes.