Make Ahead
Lemon-Roasted Potatoes with Kalamatas
Popular on Food52
60 Reviews
ghainskom
April 12, 2020
Good and simple side dish. Bonus is the scent in the kitchen when roasting :)
Cheryl
March 8, 2020
Good but garlic is very strong - would prefer with less.
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
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.
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.
fitzie
July 8, 2018
I don't understand the water. What is its purpose?
inpatskitchen
July 8, 2018
The water helps keep the potatoes moist, otherwise they may burn in the oven.
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!!!
KarenLee53
March 22, 2018
Can this recipe be made in advance?
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!
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
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!
thi
January 24, 2015
Will you share your roasted chicken recipe as well?
inpatskitchen
January 24, 2015
Here you go:
https://food52.com/recipes/10654-slow-roasted-lemon-chicken
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.
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
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.
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!
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.
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.
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!
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.
LuvLatte
February 11, 2011
Again, being new to this site, I do not see Nutrional Info for this recipe, an important part in eating healthy.
MakeThatMakeThis
February 11, 2011
These looks so lovely. Can't wait to try them! Thanks for sharing.
inpatskitchen
February 9, 2011
I've been writing a little food blog since last Fall...http://www.inpatskitchen.blogspot.com and posted the recipe on October 3, 2010
AntoniaJames
February 9, 2011
Thanks! So many really nice recipes there, and I just scrolled down the first page! ;o)
AntoniaJames
February 9, 2011
P.S. I could see sprinkling some chopped marcona almonds in as well. My mouth is watering, just reading this recipe!! ;o)
AntoniaJames
February 9, 2011
Oh my goodness! These look fabulous. How do you prepare the slow-roasted Greek chicken? Do tell! I so want to try this recipe! ;o)
inpatskitchen
February 9, 2011
Thanks...I stuff a 3 -5 whole chicken with garlic, season the whole thing with lemon, olive oil, and Caveders Greek Seasoning and let it marinate in the fridge for a few hours. Then roast at 250F for about 4.5 hours...raise the heat to 350F and roast another 30 minutes. Really yummy!!!
AntoniaJames
February 9, 2011
Wow, thanks!! It sounds so good. What is in the Caveders Green Seasoning? I am definitely going to make my next chicken this way, but will probably use preserved lemons, as I have extra left from last winter that I must use (as I make another batch now that this season's Meyers are now ripe!!) ;o) P.S. The next time you make this, you should photograph the cooked bird and post the recipe. I'm sure it would be much appreciated!!
drbabs
February 9, 2011
Oh, I love Cavender's Greek seasoning--I buy it in New Orleans, but you can definitely get it on line.
http://www.amazon.com/Cavenders-All-Purpose-Greek-Seasoning/dp/B0005ZVON2
http://www.amazon.com/Cavenders-All-Purpose-Greek-Seasoning/dp/B0005ZVON2
Blissful B.
February 9, 2011
I'm another fan of Cavenders (I have relatives in Arkansas where this spice blend is made, but I think it's now available in most grocery stores).
loubaby
December 9, 2013
Do you let the chicken stand covered while you raise the heat to cook the potatoes?
inpatskitchen
December 9, 2013
Yes I do but then I'll put the chicken back in the oven uncovered during the last 10 minutes of roasting the potatoes.
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