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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.
- 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
- 1/2 cup kalamata olives (about 25–30), pitted
- 1/2 cup roughly chopped flat-leaf parsley (optional)
Are you Team Potato? Share your favorite recipes in the comments!