Sarasota's Roasted Potatoes, Olives and Onions

• 4 lbs yukon gold potatoes (peeled and cut in 1-1 1/2-inch pieces)
• 1 (10 ounce) box frozen pearl onions, peeled
• 34 cup green olives, whole and not stuffed (picholine)
• 34 cup black olives, whole
• 1 tablespoon minced garlic (more or less according to taste)
• 13 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
• 12 teaspoon ground black pepper

1. Potatoes -- In a large bowl, add the olive oil, garlic, thyme, rosemary, salt and pepper.
2. Then add in the potatoes and onions and toss well.
3. 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.
4. Top the potatoes with the lemon slices.
5. Olives -- To the bowl with the leftover oil and seasoning, add the olives and just let them hang out.
6. Bake -- Preheat the oven to 375 and bake the potatoes and onions for 15 minutes until the potatoes start to crisp up.
7. 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.
8. Your potatoes may take longer, just test them until they are tender.
9. Serve -- Done.
10. Just serve with your favorite dish.
11. Golden brown and Delish!
12. I usually serve the dish with the lemon slices, but you can remove if you want.
13. A simple side dish.

gold potatoes, pearl onions, green olives, black olives, garlic, olive oil, lemon, thyme, fresh rosemary, kosher salt, ground black pepper

Taken from www.food.com/recipe/sarasotas-roasted-potatoes-olives-and-onions-400723 (may not work)