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Red Potato Slices with Lemon & Olives

Servings: 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)

Nutritional Information

  • Nutritional Sample Size with olives
  • Calories (kcal) : 205
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 620
  • Carbohydrates (g): 27
  • Fiber (g): 3
  • Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Generously oil a large baking dish (9×13-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.


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Reviews (3 reviews)

  • jamc379 | 10/12/2009

    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.

  • jfreund | 08/03/2008

    Veryn good -- worth the (minor) trouble.

  • SeaGreenWorld | 02/01/2008

    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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