Sarasota's Roasted Potatoes, Olives and Onions

What a nice roasted side dish for the holidays or just everyday. Just tossed with some seasoning and olive oil and roasted in the oven. Then plate and serve - how easy. I like to throw in a couple of lemon slices as it cooks, it is a pretty presentation and makes for a great flavor.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 6-8

Ingredients

• 4  lbs yukon gold potatoes (peeled and cut in 1-1 1/2-inch pieces)
• 1 (10 ounce) box  frozen pearl onions, peeled
• 3⁄4 cup green olives, whole and not stuffed (picholine)
• 3⁄4 cup black olives, whole
• 1  tablespoon  minced garlic (more or less according to taste)
• 1⁄3 cup olive oil
• 1  lemon, sliced (4-5 slices)
• 1  teaspoon  dried thyme, fine chopped
• 1  tablespoon  fresh rosemary, find chopped
• 1  teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper

Directions

1. Potatoes -- In a large bowl, add the olive oil, garlic, thyme, rosemary, salt and pepper. Then add in the potatoes and onions and toss well. Add the potatoes and onions to a baking sheet lined with parchment paper or just a baking sheet sprayed with a non-stick spray but keep the majority of the oil and seasoning in the bowl. Top the potatoes with the lemon slices.
2. Olives -- To the bowl with the leftover oil and seasoning, add the olives and just let them hang out.
3. Bake -- Preheat the oven to 375 and bake the potatoes and onions for 15 minutes until the potatoes start to crisp up. Then remove and add the olives to the potatoes and onions, toss slightly and continue baking for approximately 15 minutes more until the potatoes and onions are brown. Your potatoes may take longer, just test them until they are tender.
4. Serve -- Done. Just serve with your favorite dish. Golden brown and Delish! I usually serve the dish with the lemon slices, but you can remove if you want. A simple side dish.