Italian Roasted Potato Salad

April 29, 2015


Author Notes: This came about by my love of MySocialChef's Spanish Roasted Potato Salad and my own Lemon Roasted Potatoes with Kalamatas. We were fortunate to find large 25 ounce jars of Castelvetrano olives at the local big box wholesale store and have been playing with them ever since. Tom loves them with martinis and I made an olive and pecan spread for crackers. And we both love just snacking on them!inpatskitchen

Makes: about 4 servings

Ingredients

  • 1 1/2 pounds baby redskin potatoes, halved or quartered
  • 25 pitted Castelvetrano olives
  • 3 tablespoons extra virgin olive oil
  • 1 large clove garlic, put through a garlic press or grated on a microplane
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano leaves
  • One lemon
  • 2 medium green onions, thinly sliced
  • Additional salt and pepper and extra extra virgin olive oil if needed
In This Recipe

Directions

  1. Pre heat your oven to 350F. Place the cut potatoes and the olives on a rimmed baking sheet. Drizzle the olive oil over and sprinkle with the garlic, salt, pepper and oregano. Toss with your clean hands making sure that everything is well coated.
  2. Roast the potatoes and olives for 35 to 40 minutes or until the potatoes are slightly browned and tender. Turn them over a few times during roasting to get all sides browned.
  3. Remove from the oven and let cool slightly. Place in a bowl and squeeze the juice from half of the lemon over and toss. Taste and if you'd like more lemon, squeeze the juice from the other half over and re-toss. Toss in the green onions and adjust for salt, pepper and olive oil if needed. Serve warm or at room temperature.

More Great Recipes:
Potato Salad|Italian|Potato|Vegetable|Green Onion/Scallion|Oregano|Make Ahead|Spring|Summer|Fall|Winter|Vegan

Reviews (2) Questions (0)

2 Reviews

Lee May 24, 2015
I've made this twice this month -- new favorite potato "salad". Added chopped parsley for even more green color, used the whole lemon. <br />
 
Author Comment
inpatskitchen May 24, 2015
Thanks so much Lee! I used the whole lemon too and parsley is a great idea. I'll do that next time!