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Red Potato Slices with Lemon & Olives

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Serves six.

  • 2 lb.medium or large red potatoes (about 5 medium), scrubbed and sliced 1/4 inch thick
  • 3 Tbs. olive oil; more for the pan
  • 1 lemon, very thinly sliced (discard the ends and seeds)
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1-1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 cup pitted oil-cured olives (optional)

Position a rack in the center of the oven and heat the oven to 425°F.

Generously oil a large baking dish (9x13-inch works well, or use an oval gratin dish). In a large bowl, combine the potatoes, the 3 Tbs. oil, lemon slices, garlic, parsley, salt, and pepper; toss well. Spread the potato mixture in the baking dish so the potatoes are evenly layered (it can be rustic looking). Roast, turning the potatoes with a spatula every 20 min., until most of the potatoes are crisp and golden and the lemon skins are shriveled and caramelized, about 1 hour. Scatter the olives, if using, over the potatoes for the last 3 to 5 min. of cooking.

nutrition information (per serving):
Size : with olives; Calories (kcal): 205; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1.5; Protein (g): 3; Monounsaturated Fat (g): 7; Carbohydrates (g): 27; Polyunsaturated Fat (g): 1.5; Sodium (mg): 620; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Scott Phillips

Easy to assemble and very flavorful. I have always made gratin style potatoes with a cream base, so this was a nice, healthy change! If you don't have a mandolin this recipe would take quite a bit of time to prep.

Veryn good -- worth the (minor) trouble.

I've made this recipe three times - it never fails to come out wonderfully! I highly recommend it but would suggest simply tossing the potatoes with the oil directly in the baking dish for one less dirty dish. Very good!

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