Make Ahead

Lemon-Roasted Potatoes with Kalamatas

by:
March 16, 2021
4.5
20 Ratings
Lemon-Roasted Potatoes with Kalamatas
Photo by James Ransom
  • Prep time 20 minutes
  • Cook time 1 hour
  • Serves 4 as a side
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

What You'll Need
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)
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.
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  • 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!

Popular on Food52

60 Reviews

ghainskom
ghainskom April 12, 2020
Good and simple side dish. Bonus is the scent in the kitchen when roasting :)
 
inpatskitchen
inpatskitchen April 12, 2020
Thanks so much ghainskom!!
 
Cheryl
Cheryl March 8, 2020
Good but garlic is very strong - would prefer with less.
 
inpatskitchen
inpatskitchen March 9, 2020
Hope you'll try it again with less garlic then...I just happen to be a garlic lover!
 
mbobden
mbobden September 17, 2019
test
 
mbobden
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
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.
 
inpatskitchen
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.
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.
 
inpatskitchen
inpatskitchen February 23, 2019
Thank you jane! I'll have to try the smoked paprika!!!
 
fitzie
fitzie July 8, 2018
I don't understand the water. What is its purpose?
 
inpatskitchen
inpatskitchen July 8, 2018
The water helps keep the potatoes moist, otherwise they may burn in the oven.
 
boulangere
boulangere July 6, 2018
I freaking love these. Just saying.
 
inpatskitchen
inpatskitchen July 6, 2018
Me too!! Thanks again!!
 
Genevieve M.
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!!!
 
inpatskitchen
inpatskitchen July 5, 2018
Sooo glad you enjoyed! Thanks so much!
 
KarenLee53
KarenLee53 March 22, 2018
Can this recipe be made in advance?
 
inpatskitchen
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
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!
 
inpatskitchen
inpatskitchen March 14, 2018
You've given me inspiration! I'm going to try it too...thanks!!
 
Analida B.
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/
 
inpatskitchen
inpatskitchen March 12, 2018
Thanks Analida! I never thought of adding nutmeg to tzatziki...will have to give it a try!
 
Hollis R.
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
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!
 
inpatskitchen
inpatskitchen March 13, 2018
Agree with both of you...hope you enjoy!
 
thi
thi January 24, 2015
Will you share your roasted chicken recipe as well?
 
inpatskitchen
inpatskitchen January 24, 2015
Here you go:
https://food52.com/recipes/10654-slow-roasted-lemon-chicken
 
loubaby
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.

 
inpatskitchen
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
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.
 
inpatskitchen
inpatskitchen January 12, 2012
You're too kind boulangere...thanks so much! We love them too..
 
inpatskitchen
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.
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
HeatherM June 18, 2011
Made these last night - delicious! Thanks.
 
inpatskitchen
inpatskitchen June 20, 2011
Thank YOU! So glad you enjoyed them!
 
boulangere
boulangere April 28, 2011
I love these, too, and make them often. The lemon, the olives - oooooh.
 
inpatskitchen
inpatskitchen April 28, 2011
Thanks boulangere!! And again, Congrats on that beautiful cheesecake!!