This dish is festive and avoids the stress involved in making last-minute mashed potatoes. The recipe doubles easily.
Make Ahead: Prep the lemon, garlic and parsley 1 day ahead; wrap the ingredients separately in plastic wrap and refrigerate. The potatoes can be baked 2 hours ahead and kept warm.
Servings: 4 - 6
- 2 pounds medium or large red-skinned potatoes, scrubbed well and cut into 1/4-inch-thick slices
- 3 tablespoons olive oil, plus more for greasing the baking dish
- 1 large lemon, cut into very thin slices (ends and seeds discarded)
- 2 large cloves garlic, minced
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup pitted oil-cured olives (optional)
Position a rack in the middle of the oven; preheat to 425 degrees. Liberally grease a 9-by-13-inch baking dish or oval gratin dish with olive oil.
Combine the potatoes, oil, lemon slices, garlic, parsley, salt and pepper, tossing well to combine. Spread in the baking dish so that the potatoes lie flat in layers. Roast for about 1 hour; use a heatproof spatula to turn the mixture every 20 minutes, until most of the potatoes are crisp and golden and the lemons are shriveled and slightly caramelized. With 3 to 5 minutes of roasting to go, scatter the olives on top, if using. Serve hot.
Adapted from "How to Cook a Turkey and All the Other Trimmings," from the editors and contributors of Fine Cooking magazine (Taunton, 2007).
Tested by Jill Grisco.
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