Lemon-Roasted Potatoes with Kalamatas Recipe on Food52

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Lemon-Roasted Potatoes with Kalamatas

September  4, 2020
15 Ratings
Photo by James Ransom
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 time. —inpatskitchen

Test Kitchen Notes

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 roast chicken, broiled fish, or grilled lamb chops. Definitely an Editors' Pick! —AppleAnnie

  • Prep time 20 minutes
  • Cook time 1 hour
  • Serves 4 as a side
Ingredients
  • 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)
In This Recipe
Directions
  1. Thoroughly combine all ingredients (except the parsley) and layer them evenly in a 9 x 13-inch baking pan.
  2. Roast at 400°F 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.

See what other Food52ers are saying.

  • fitzie
    fitzie
  • boulangere
    boulangere
  • Genevieve Mailloux
    Genevieve Mailloux
  • Analida Braeger
    Analida Braeger
  • Hollis Ramsey
    Hollis Ramsey
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

    60 Reviews

    ghainskom April 12, 2020
    Good and simple side dish. Bonus is the scent in the kitchen when roasting :)
     
    Author Comment
    inpatskitchen April 12, 2020
    Thanks so much ghainskom!!
     
    Cheryl March 8, 2020
    Good but garlic is very strong - would prefer with less.
     
    Author Comment
    inpatskitchen March 9, 2020
    Hope you'll try it again with less garlic then...I just happen to be a garlic lover!
     
    mbobden September 17, 2019
    test
     
    mbobden September 17, 2019
    I have had problems with minced garlic burning although I keep the pan moist with water throughout roasting. Any trick to doing this correctly. I was thinking of trying with whole cloves instead.
     
    mbobden September 17, 2019
    Love these but I have problem with the minced garlic burning even when keeping water in pan. Is there a trick to this to doing this correctly. I was considering leaving cloves whole but afraid would loose the taste throughout. Thank you.
     
    Author Comment
    inpatskitchen September 17, 2019
    Hi mbobden! I have no real answer to your dilemma but you might try adding the garlic during the last 30 minutes of cook time. (less time to burn!) Hope it works out....
     
    jane G. February 22, 2019
    Excellent dish to serve with a Greek leg of lamb. The lemon added much to the potatoes, along with the olives. The only change I made was to use smoked paprika, as that is what I keep on hand.
     
    Author Comment
    inpatskitchen February 23, 2019
    Thank you jane! I'll have to try the smoked paprika!!!
     
    fitzie July 8, 2018
    I don't understand the water. What is its purpose?
     
    Author Comment
    inpatskitchen July 8, 2018
    The water helps keep the potatoes moist, otherwise they may burn in the oven.
     
    boulangere July 6, 2018
    I freaking love these. Just saying.
     
    Author Comment
    inpatskitchen July 6, 2018
    Me too!! Thanks again!!
     
    Genevieve M. July 5, 2018
    I made this twice now with patates nouvelles, followed recipe to a T, but added and tossef chopped green onions as soon as I took the potatoes out of the oven. Soooo good!!!
     
    Author Comment
    inpatskitchen July 5, 2018
    Sooo glad you enjoyed! Thanks so much!
     
    KarenLee53 March 22, 2018
    Can this recipe be made in advance?
     
    Author Comment
    inpatskitchen March 22, 2018
    I'm not sure Karen...maybe someone else will chime in. I think you can re heat but I've never tried
     
    Ingrid March 13, 2018
    My family makes something similar with cauliflower instead of potatoes. The garlic and kalamata olives turn cauliflower into something absolutely succulent. I've never put lemon in it though--I've have to try it!
     
    Author Comment
    inpatskitchen March 14, 2018
    You've given me inspiration! I'm going to try it too...thanks!!
     
    Analida B. March 12, 2018
    I love the flavors in these potatoes and the olives are a nice salty touch too! They make me think of a nice greek tzatziki sauce for dipping or drizzling over them too: https://ethnicspoon.com/authentic-greek-tzatziki-sauce/
     
    Author Comment
    inpatskitchen March 12, 2018
    Thanks Analida! I never thought of adding nutmeg to tzatziki...will have to give it a try!
     
    Hollis R. March 11, 2018
    STOP PEELING POTATOES ... and eggplant, too! like with poultry and pork, the skin's awesome! how many years did we throw away citrus peel before people started zesting? don't waste food!!!
     
    jpriddy March 13, 2018
    In my home we NEVER peel what can be eaten with peels, and Yukon Golds are so thin-skinned, I can't imagine what anyone would peel them. I am making twice-baked potatoes from russet potatoes with lemon, pepper, garlic, and Mexican oregano using this recipe as inspiration. The skins are the best part!
     
    Author Comment
    inpatskitchen March 13, 2018
    Agree with both of you...hope you enjoy!
     
    thi January 24, 2015
    Will you share your roasted chicken recipe as well?
     
    Author Comment
    inpatskitchen January 24, 2015
    Here you go:
    https://food52.com/recipes/10654-slow-roasted-lemon-chicken
     
    loubaby December 9, 2013
    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.

     
    Author Comment
    inpatskitchen December 9, 2013
    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!
     
    boulangere January 12, 2012
    I can't tell you how often I've made this, Pat, and I fall in love all over again every single time.
     
    Author Comment
    inpatskitchen January 12, 2012
    You're too kind boulangere...thanks so much! We love them too..
     
    Author Comment
    inpatskitchen October 13, 2011
    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
     
    Robin O. October 11, 2011
    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!
     
    HeatherM June 18, 2011
    Made these last night - delicious! Thanks.
     
    Author Comment
    inpatskitchen June 20, 2011
    Thank YOU! So glad you enjoyed them!
     
    boulangere April 28, 2011
    I love these, too, and make them often. The lemon, the olives - oooooh.
     
    Author Comment
    inpatskitchen April 28, 2011
    Thanks boulangere!! And again, Congrats on that beautiful cheesecake!!