Roasted Greek Potatoes & Tomato

Name: Roasted Greek Potatoes & Tomato
Prep time: 5 min
Total time: 60 min
Yield: 4-6
Ingredients: 3 lb. russet potatoes, scrubbed and cut into wedges; 2 beefsteak tomatoes, cut into large chunks; 1/2 cup pitted Kalamata olives; 1/4 cup extra virgin olive oil; 1 Tbsp. Greek seasoning; Kosher salt and freshly ground black pepper, to taste; 1/2 cup crumbled feta cheese, for garnish; 1 lemon, halved and sliced, for garnish; 2 Tbsp. fresh parsley, finely chopped, for garnish

Ingredients

3 lb. russet potatoes, scrubbed and cut into wedges
2 beefsteak tomatoes, cut into large chunks
1/2 cup pitted Kalamata olives
1/4 cup extra virgin olive oil
1 Tbsp. Greek seasoning
Kosher salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese, for garnish
1 lemon, halved and sliced, for garnish
2 Tbsp. fresh parsley, finely chopped, for garnish

Steps

Step 1:

Heat the oven to 400°F.

Step 2:

In a large bowl, cover the potato wedges with cold water and soak for 30 minutes. Drain and add the wedges to a large baking dish. Dry the wedges with a paper towel.

Step 3:

Add the tomatoes and olives. Drizzle with olive oil, greek seasoning, salt, and black pepper. Toss to combine and rearrange wedges into a single layer.