Lemon Roasted Potatoes with Kalamata Olives - Allergy Associates of La Crosse
Lemon Roasted Potatoes with Kalamata Olives Ingredients - 5 medium Yukon Gold potatoes, peeled & cut into thick wedges - 1/2 cup water - 1/4 cup extra virgin
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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)
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