Greek Style Potato and Olive Tray Bake

• 2 lbs potatoes, cubed
• 1 cup kalamata olives, pitted
• 1/2 cup red onion, thinly sliced
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 lemon, zested and juiced
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Optional: 1/2 cup crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes, olives, red onion, olive oil, garlic, oregano, thyme, lemon zest, salt, and pepper in a large bowl.
3. 3 Spread the mixture evenly on a baking sheet.
4. 4 Roast for 40 minutes, stirring halfway through, until potatoes are golden and tender.
5. 5 Drizzle with lemon juice before serving.
6. 6 Garnish with parsley and feta if desired.

Equipment

• Baking sheet
• Baking dish

Variations

• Add roasted bell peppers for a pop of color and sweetness.
• Include chunks of halloumi cheese for a high-protein twist.

Substitutions

• Substitute kalamata olives with green olives if preferred.
• Use fresh herbs like rosemary or marjoram in place of dried thyme or oregano.

Pairings

• A crisp white wine like Assyrtiko.
• A chilled cucumber and yogurt soup.

Nutrition

Tips

• For extra flavor, let the potatoes marinate in the olive oil mixture for 30 minutes before roasting.
• Use baby potatoes for quicker cooking and rustic charm.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: This dish does not freeze well due to the potatoes becoming soggy upon thawing.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Pairs beautifully with a dollop of tzatziki sauce.

FAQ