Lemon-Roasted Potatoes with Kalamatas
inpatskitchen
Test Kitchen-Approved
Photo by James Ransom
- Serves
- 4 as a side
- Prep Time
- 20 Minutes
- Cook Time
- 1 Hour
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.
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)
Featured Video
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!
Directions
- Step 1
Thoroughly combine all ingredients (except the parsley) and layer them evenly in a 9 x 13-inch baking pan.
- Step 2
Roast at 400°F for 30 minutes. If at this point the potatoes seem dry, add another 1/2 cup of water.
- Step 3
Turn the potatoes and roast for 30 more minutes. Serve sprinkled with the parsley, if desired.