Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.