Add Some Zip to Potatoes with This Bright, Tangy Recipe

As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some gold recipes from our community. Today, meet a bold, bright potato dish ready to become your go-to side.

---

My mom has always described my dad as a “meat-and-potatoes kind of guy,” a distinction from us “rice-and-gravy kind of gals.” He was born in Utah (the land of funeral potatoes), whereas I passed by rice fields every day on my way to school. I don’t have anything against spuds—I just run out of recipes pretty quickly. But just last month, in sudden possession of a glut of potatoes, I found a new go-to: inpatskitchen’s Lemon-Roasted Potatoes with Kalamatas.

A recipe that inpatskitchen has used for years, the dish combines potatoes with tangy lemon, sharp garlic, and salty olives that all mellow out the oven. A smart addition of a half cup of water keeps everything from drying out and creates a bold, surprisingly light sauce. Despite its bright, complex flavor, the recipe is as simple as they come—just combine all of the ingredients in a roasting dish and bake for an hour.

Inpatskitchen likes this dish as a side to go with roast chicken, but they’d pair equally well with broiled fish or grilled lamb chops. Personally, I kept nibbling right out of the baking dish. Maybe I’m a “potato gal” after all.

Are you Team Potato? Share your favorite recipes in the comments!