Lemon-Roasted Potatoes With Kalamatas

• 5 medium Yukon Gold potatoes, peeled and cut into thick wedges
• 1/2 cup water (plus more, if needed)
• 1/4 cup extra-virgin olive oil
• 4 minced garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1 lemon, juiced and zested
• 1/2 cup kalamata olives (about 25-30), pitted
• 1/2 cup roughly chopped flat-leaf parsley (optional)

1. Thoroughly combine all ingredients (except the parsley) and layer them evenly in a 9 x 13-inch baking pan.
2. Roast at 400u0b0F for 30 minutes. If at this point the potatoes seem dry, add another 1/2 cup of water.
3. Turn the potatoes and roast for 30 more minutes. Serve sprinkled with the parsley, if desired.

potatoes, water, extravirgin olive oil, garlic, salt, black pepper, oregano, sweet paprika, lemon, kalamata olives, flatleaf parsley

Taken from food52.com/recipes/9453-lemon-roasted-potatoes-with-kalamatas (may not work)