Lemon

Add Some Zip to Potatoes with This Bright, Tangy Recipe

March  9, 2018

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.

Our staff inhaled these beauties. Photo by James Ransom

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.

Shop the Story

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!

6 Comments

inpatskitchen March 11, 2018
Thanks so much for featuring my potatoes Katie....and the photo is phenomenal!
 
Author Comment
Katie M. March 11, 2018
Thank *you* for sharing :)
 
Hana A. March 10, 2018
These were SO good, love inpatskitchen's recipes!
 
Liz A. March 10, 2018
hehe cute. i'm definitely going to try this out ;)
 
Author Comment
Katie M. March 10, 2018
:) Let me know how it goes!
 
marti G. March 10, 2018
Awesome simplicity !!!