Roasted Potatoes With Garlic, Dill, Lemon, and Olives
Crispy potatoes roasted with garlic in a lusciously lemony sauce, topped with fresh dill and olives.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: Mediterranean
Keyword: roasted potatoes
Servings: 2
Calories: 234kcal
Author: Erin Harris
Ingredients
5Yukon Gold potatoesquartered
6tablespoonsolive oil
1lemon, halved and juicedreserve the halves
6cloves garlicpeeled and whole
1 tablespoonfresh dillchopped
Sea salt and freshly ground pepper to taste
12olives
1tablespoonbutteroptional
1/4cupMarsala wineoptional
Instructions
Preheat oven to 400°F (200°C).
Scrub, dry, then quarter the potatoes.
Arrange them in a cast iron skillet or on a baking sheet.
Sprinkle lemon juice over the potatoes, then arrange the lemon halves on top of the potatoes (for added flavor plus visual appeal).
Add salt, pepper, and half the dill, then drizzle everything with olive oil.
Bake for 35 minutes or until the bottoms of the potatoes are nice and crisp.
Remove from oven and turn the potatoes over.
Add the olives and return the pan to the oven to roast for 10 more minutes.
Optional: Remove potatoes from skillet, put the skillet on medium-high heat on the stovetop, and add a tablespoon of butter. Next, quickly add the Marsala wine. Reduce heat to medium-low and allow to simmer until the alcohol evaporates and the sauce reduces by half, about two minutes.
Toss everything together and garnish with the remaining dill.