Description
Golden, crispy roasted potatoes infused with garlic, herbs, and briny black olives, making for a flavorful Mediterranean-inspired side dish.
Ingredients
Units
Scale
- 1 1/2 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup black olives, sliced
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss halved baby potatoes with olive oil, garlic, oregano, parsley, paprika, salt, and black pepper.
- Spread potatoes on a baking sheet in a single layer.
- Roast for 30-35 minutes, flipping halfway through, until golden and crispy.
- Remove from the oven and mix in sliced black olives. Drizzle with lemon juice for extra brightness if desired.
- Serve warm as a side dish with grilled meats, seafood, or as part of a Mediterranean spread.
Notes
- Crispier Potatoes: For extra crispy edges, roast at 425°F (220°C) for a shorter time.
- Olive Options: Swap black olives for Kalamata or green olives for a different flavor twist.
- Extra Herbs: Fresh parsley or basil can be sprinkled on top before serving for added freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
