Sarasota's Roasted Potatoes, Olives and Onions

Name: Sarasota's Roasted Potatoes, Olives and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs yukon gold potatoes (peeled and cut in 1-1 1/2-inch pieces); 1 (10 ounce) box frozen pearl onions, peeled; ¾ cup green olives, whole and not stuffed (picholine); ¾ cup black olives, whole; 1 tablespoon minced garlic (more or less according to taste); ⅓ cup olive oil; 1 lemon, sliced (4-5 slices); 1 teaspoon dried thyme, fine chopped; 1 tablespoon fresh rosemary, find chopped; 1 teaspoon kosher salt; ½ teaspoon ground black pepper

Servings: persons

4 lbs yukon gold potatoes (peeled and cut in 1-1 1/2-inch pieces)
1 (10 ounce) box frozen pearl onions, peeled
¾ cup green olives, whole and not stuffed (picholine)
¾ cup black olives, whole
1 tablespoon minced garlic (more or less according to taste)
⅓ cup olive oil
1 lemon, sliced (4-5 slices)
1 teaspoon dried thyme, fine chopped
1 tablespoon fresh rosemary, find chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper

1
Potatoes -- In a large bowl, add the olive oil, garlic, thyme, rosemary, salt and pepper.
2
Then add in the potatoes and onions and toss well.
3
Add the potatoes and onions to a baking sheet lined with parchment paper or just a baking sheet sprayed with a non-stick spray but keep the majority of the oil and seasoning in the bowl.
4
Top the potatoes with the lemon slices.
5
Olives -- To the bowl with the leftover oil and seasoning, add the olives and just let them hang out.
6
Bake -- Preheat the oven to 375 and bake the potatoes and onions for 15 minutes until the potatoes start to crisp up.
7
Then remove and add the olives to the potatoes and onions, toss slightly and continue baking for approximately 15 minutes more until the potatoes and onions are brown.
8
Your potatoes may take longer, just test them until they are tender.
9
Serve -- Done.
10
Just serve with your favorite dish.
11
Golden brown and Delish!
12
I usually serve the dish with the lemon slices, but you can remove if you want.
13
A simple side dish.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lbs yukon gold potatoes (peeled and cut in 1-1 1/2-inch pieces), 1 (10 ounce) box frozen pearl onions, peeled, ¾ cup green olives, whole and not stuffed (picholine), ¾ cup black olives, whole, and more.

Yes, Sarasota's Roasted Potatoes, Olives and Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!