Roasted Potato Wedges with parsley and Kalamata olives
From trigger 15 years ago
- 35 minutes to make
- Serves 4
Roasting the potatoes is the only way to go it enhances the flavor that seems to be lost from boiling them in my opinion. The parsley and olive oil make these potatoes feel fresh, light, and lovely. When I'm serving more hearty fare, such as lamb, I'll add 1/3 cup chopped Kalamata olives, and a little fresh thyme and garlic heated in the olive oil to the mix. Read more To keep the parsley fresh-tasting and green, add it just before serving. Serves four. See less
Ingredients
- 2 lb. yukon gold potatoes, peeled and cut into thick wedges about ¾ inch thick shopping list
- 2 Tbs. Celtic Sea salt; more for seasoning shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 1/3 cup chopped kalamata olives shopping list
- 2 cloves of garlic shopping list
- 1 Teaspoon fresh thyme leaves stripped from stems. shopping list
- Freshly ground black pepper to taste shopping list
- 1/4 cup chopped fresh flat-leaf parsley shopping list
How to make it
- Line a baking sheet with foil.
- Preheat oven to 400F.
- Heat the oil with the garlic and thyme set aside to infuse the oil with the garlic and thyme about 20 minutes.
- In a large bowl toss all the ingredients except the parsley and kalamata olives.
- Spread potato mixture onto sheet pan and bake until potatoes are golden brown and fork tender about 35 to 40 minutes.
- Remove from oven add kalamata olives toss and return to oven for another two minutes just to heat through.
- Remove from oven to a large bowl and add parsley and toss serve immediately with a nice lamb chop.
- Garnish with an orange slice.
The Rating
Reviewed by 20 people-
LOVE THOSE POTATOES!GREAT RECIPE MICHAEL!YOU HAVE SUCH A GREAT WAY OF EXPRESSING YOUR RECIPES!
THAT MAKES THEM EVEN BETTER!THANK YOU!CAROL LEE
leebear
in Brookpark loved it
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I love roasted potatoes, and your addition of Kalamata olives sounds delicious! 5 forks and thanks for sharing this great recipe!
juels
in Clayton loved it
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I love roasting potatoes, I'm with you, they lose it in boiling. I will have to try the addition of tyme and Kalamata olives. Great recipe
gagagrits
in Irmo loved it
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