roasted potatoes with olives and carrots

0 | March 31, 2010

My mother-in-law usually makes this dish with cauliflower and it is wonderful but with potatoes it’s even better! lol. She’s going to get me for saying that. A great side for a holiday and wonderful to serve with roasted leg of lamb.

roasted potatoes with olives and carrots serves 4 to 6

  • 2 pounds of small new potatoes
  • 4 to 5 carrots
  • 2 large shallots
  • 4 garlic cloves
  • 12 pitted Calamata olives
  • 12 pitted green olives
  • 2 Tbs extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp pepper, freshly ground
  • 3 Tbs crumbled feta cheese

Preheat oven to 425°.

Wash and dry new potatoes. Cut in half and place in a large bowl.

Peel carrots. Cut in three parts. Place in bowl.

Peel outer skin off shallots. Slice into 1/8″ rings. Separate rings and place in bowl.

Chop garlic gloves and place in bowl.

Next add olives, olive oil, salt and pepper. Stir.

Pour into roasting dish and place in oven. Roast for 30 – 40 minutes or until potatoes are tender and golden brown.

Add feta before serving.

Can be made shortly before hand and reheated in the oven.

    Leave a Comment

    Your email is never shared.
    Required fields are marked *