1/2 cup kalamata olives, pitted, torn in half, or a mix of Kalmata and green olives
1/2 cup Parmesan cheese, grated, divided
Fresh herbs, chopped
Preheat oven to 350°F.
Wash and dry Idaho® potatoes. Cut potatoes into halves or quarters, making sure they are uniform in size for even cooking.
Toss potatoes, oil, salt and pepper in a large mixing bowl until completely coated.
Lay potatoes cut-side down on a sheet tray and roast until tender. Depending on size of potatoes, begin checking for doneness after 12 minutes. When potatoes can be easily pierced with a fork, they are done. Remove from the oven and let rest for 2 minutes.
Use a flat spatula to release potatoes from sheet tray and transfer to a mixing bowl. Toss potatoes with butter, lemon zest, lemon juice, olives and half of the Parmesan.
Place on serving tray and top with remaining Parmesan. Garnish with your favorite herbs.