Lemon Roasted Potatoes with Kalamata Olives - Allergy Associates of La Crosse

Ingredients

• 5 medium Yukon Gold potatoes, peeled & cut into thick wedges
• 1/2 cup water
• 1/4 cup extra virgin olive oil
• 4 cloves of garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. oregano, dried
• 1/2 tsp. sweet paprika
• 1 lemon, juiced & zested
• 1/2 cup Kalamata olives, pitted
• 1/2 cup flat-leaf parsley, chopped (optional)