by inpatskitchen
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AppleAnnie's Testing Notes:
Expand Collapseinpatskitchen's Notes:
5 medium Yukon Gold potatoes, peeled and cut into thick wedges Ask a question about this ingredient
1/2 cup water ( plus more if needed) Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
4 minced garlic cloves Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
1/2 teaspoon sweet paprika Ask a question about this ingredient
1 lemon, juiced and zested Ask a question about this ingredient
generous 1/2 cups kalamata olives ( about 25 -30) pitted Ask a question about this ingredient
1/2 cup roughly chopped parsley (optional) Ask a question about this ingredient
Thoroughly combine all ingredients and layer them evenly in a 9 x 13 inch baking pan.
Ask a question about this stepRoast at 400F for 30 minutes. If at this point the potatoes seem dry, add another 1/2 cup of water.
Ask a question about this stepTurn the potatoes and roast for 30 more minutes. Serve sprinkled with the parsley, if desired.
Ask a question about this stepYou're too kind boulangere...thanks so much! We love them too..
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
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!
Thank YOU! So glad you enjoyed them!
I love these, too, and make them often. The lemon, the olives - oooooh.
Thanks boulangere!! And again, Congrats on that beautiful cheesecake!!
Made this last night - everyone loved it! The lemon and olives are great together. I will definitely make these potatoes again.
I am sooo glad you enjoyed them!! Thank you!
these look amazing!
Thanks healthierkitchen...they really are good!
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.
I'm so glad you and the Spouse enjoyed....Thanks!
Thanks AppleAnnie for the thumbs up!! We have always enjoyed these..
I'm trying this at work tomorrow. Next will be that Greek Chicken - wow!
I hope you enjoy!!
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.
Again, being new to this site, I do not see Nutrional Info for this recipe, an important part in eating healthy.
These looks so lovely. Can't wait to try them! Thanks for sharing.
I've been writing a little food blog since last Fall...http://www.inpatskitchen.blogspot.com and posted the recipe on October 3, 2010
Thanks! So many really nice recipes there, and I just scrolled down the first page! ;o)
P.S. I could see sprinkling some chopped marcona almonds in as well. My mouth is watering, just reading this recipe!! ;o)
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)
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!!!
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!!
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
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).
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
I can't tell you how often I've made this, Pat, and I fall in love all over again every single time.