Whole30 Roasted Greek Potatoes (Edit recipe)

With crispy, golden brown edges and soft, creamy insides, these Whole30 Roasted Greek Potatoes are sure to be a new family favourite side dish.

5 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	318
Fat:	12 g
Carbohydrates:	46 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	188 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

3.5 lb Yellow Potatoes, peeled and cut into quarters
.333 cup Extra Virgin Olive Oil
6 cloves Garlic, finely chopped
1 tsp dried Oregano
.5 tsp Kosher Salt
.25 tsp Black Pepper, freshly-cracked
2 cups free range, organic Chicken Stock
1 Tbsp Tomato Paste
1 Lemon, large, juiced (around 2 tablespoons)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400F
In a large roasting dish, combine the potatoes, olive oil, garlic, oregano, salt and pepper. Toss to coat and spread into a single layer. Transfer to the oven and roast until the oil is sizzling and the garlic is golden, 20 minutes.
In a jar or bowl, combine the stock and tomato paste and stir until no longer clumpy. Carefully add the stock mixture to the potatoes and gently stir to coat. Return the potatoes to the oven, raise the heat to 425F and roast until the liquid has reduced by ¼, 20 minutes.
Add the lemon juice to the potatoes and stir through to combine. Roast until the edges of the potatoes are golden brown, they are fork-tender, and the liquid has reduced by another ¼, 20 minutes.
Taste for seasoning and adjust with salt as desired. Let cool 5 minutes and serve.