Whole30 Roasted Greek Potatoes
With crispy, golden brown edges and soft, creamy insides, these Whole30 Roasted Greek Potatoes are sure to be a new family favourite side dish.
- 3.5 pounds yellow potatoes – peeled and cut into quarters
- 1/3 cup extra virgin olive oil
- 6 cloves garlic – finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 2 cups chicken stock
- 1 tablespoon tomato paste
- Juice of one large lemon around 2 tablespoons
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.