Roasted Potatoes and Olives


Another variation for classic roasted potatoes. The seasoning mimics the olives. The starchy potatoes combined with briny olives is the perfect bite. Great to serve alongside pork loin or roasted meat.s

Roasted Potatoes and Olives


  • 3 lbs of small red or white potatoes

  • 1/4 cup olive oil

  • 3 tbsp red wine vinegar

  • 2 tbsp chopped garlic

  • 1 1/2 tsp kosher salt

  • 1 tsp pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp oregano

  • 1 tsp fresh rosemary, chopped

  • 2 cups olives, pitted (I used a mix of kalamata, green, and black)

  • 1 tsp orange zest


  1. Preheat oven to 400 degrees

  2. Cut potatoes in half or quarters.

  3. In a large bowl whisk together the olive oil, vinegar, garlic, salt, pepper, onion powder, garlic powder, rosemary, and oregano. Add potatoes, toss to coat.

  4. Place the potatoes on a large baking sheet and put in the oven for 45 minutes.

  5. After 45 minutes remove the potatoes and gently toss them. Add the olives to the baking sheet. Use any liquid (brine) from the olives up to 2 tbsps, to sprinkle over the baking sheet. Place in the oven again for another 15 minutes.

  6. Remove from oven and toss with orange zest.