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
4 as a side
medium Yukon Gold potatoes, peeled and cut into thick wedges
water (plus more, if needed)
extra-virgin olive oil
minced garlic cloves
lemon, juiced and zested
kalamata olives (about 25–30), pitted
roughly chopped flat-leaf parsley (optional)
In This Recipe
Thoroughly combine all ingredients (except the parsley) and layer them evenly in a 9 x 13-inch baking pan.
Roast at 400°F for 30 minutes. If at this point the potatoes seem dry, add another 1/2 cup of water.
Turn the potatoes and roast for 30 more minutes. Serve sprinkled with the parsley, if desired.
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!