How about this wonderful side dish as part of your Thanksgiving Dinner? This Lemon Olive Creamer Potatoes dish is marvelous, simply cracking.

Lemon Olive Creamer Potatoes by Diverse Dinners

If you’re looking for an alternative to the traditional holiday potatoes side dish, give this recipe a try. It’s an elegant side dish, therefore, great for a celebration meal. It will also make for a nice side for a regular meal, to break up the monotony of weeknight dinners.

This is a new recipe. The motivation for this dish was to avoid waste. I recently bought 1 lb of Castelvetrano olives, lots of lemons and a large bunch of parsley and I was having trouble using it all. So I thought, why not combine these wonderful ingredients and then add the mixture to some some potatoes. It will taste wonderful, I thought. So I did, and I was right!

I love Castelvetrano olives. They have a mild, buttery flavor and I just can’t get enough of them. Castelvetrano olives are snacking olives and whenever I can I add them to my charcuterie plates I do. Also, I pop one or two in my mouth whenever I pass the fridge. If you can’t find Castelvetrano olives, any green olives will do, just choose a variety that is mild in taste.

I used Meyer lemons in this recipe, for one reason only, as I mentioned previously, I had a boat load in the fridge. They were on sale at my grocery store, so I went ahead and bought a job lot. However, any lemons will do, so don’t go search for Meyer lemons.

Lemon Olive Creamer Potatoes is a delicious dish. Be careful, I found I kept popping mouthfuls in my mouth before serving them. I had to halve my portion when I was ready to sit down for dinner as I had enjoyed enough for a meal while creating the dish.

Lemon Olive Creamer Potatoes by Diverse Dinners

I really like this dish with fish, I served it with swordfish a couple of weeks ago. It’s also great with chicken.

Print Recipe

Lemon Olive Creamer Potatoes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 3 lbs creamer potatoes
  • 2 cups pitted Castelvetrano olives
  • 1 packed cup fresh parsley
  • 1 tsp lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil

Instructions

  • Wash and cut potatoes in half,
  • Cook potatoes in some lightly salted water. Drain potatoes once you are able to pierce them easily with a fork.
  • Place olives, parsley, lemon zest and lemon juice in a food processor and blend ingredients on low.
  • Once the olives and parsley are broken down slowly pour in the extra virgin olive oil.
  • Stop food processor once ingredients are combined and uniform in size.
  • Place potatoes into a large bowl and then tip lemon olive mixture on top.
  • With a spatula or spoon, combine ingredients thoroughly and serve immediately.