Lemon-Roasted Potatoes with Kalamatas

February 9, 2011

Test Kitchen-Approved

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

Food52 Review: 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

Serves: 4 as a side
Prep time: 20 min
Cook time: 1 hrs


  • 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


  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.

More Great Recipes:
American|Greek|Parsley|Potato|Lemon|Olive|Make Ahead|Roast|Serves a Crowd|Quick and Easy|Summer|Christmas

Reviews (50) Questions (0)

50 Reviews

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!<br />
Hollis E. 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:<br />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 <br />1 teaspoon basil <br />2 teaspoons dried oregano <br />1/2 teaspoon thyme <br />1 1/2 teaspoons onion powder <br />2 teaspoons garlic powder <br />1 teaspoon dill <br />1 teaspoon marjoram <br />1 teaspoon cornstarch <br />1 teaspoon pepper <br />1 teaspoon dried parsley <br />1 teaspoon rosemary <br />1/2 teaspoon ground cinnamon <br />1/2 teaspoon ground nutmeg <br /> <br />Combine all ingredients in blender, grind to a fine powder, and store in an airtight container. <br /><br />
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! <br />
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!!
galsmu April 25, 2011
Made this last night - everyone loved it! The lemon and olives are great together. I will definitely make these potatoes again.
Author Comment
inpatskitchen April 28, 2011
I am sooo glad you enjoyed them!! Thank you!
healthierkitchen March 21, 2011
these look amazing!
Author Comment
inpatskitchen March 21, 2011
Thanks healthierkitchen...they really are good!
wssmom March 3, 2011
WooHoo! Prepared this tonight alongside Amanda's Spatchcocked and Braise-Roasted Chicken to RAVE reviews. Even the Spouse, who hates olives, loved it. The directions were so clear and precise, it made it easy.
Author Comment
inpatskitchen March 4, 2011
I'm so glad you and the Spouse enjoyed....Thanks!
Author Comment
inpatskitchen February 24, 2011
Thanks AppleAnnie for the thumbs up!! We have always enjoyed these..
boulangere February 20, 2011
I'm trying this at work tomorrow. Next will be that Greek Chicken - wow!<br />
Author Comment
inpatskitchen February 20, 2011
I hope you enjoy!!
jessm4 February 11, 2011
nutrional info aside (ha)- this sounds like an awesome dish. full of flavour and punch- finding yummy inspiration like this is what Food52 is all about. It would be perfect along side a piece of blue eyed cod or similar tasting white fish.