Greek Roasted Potatoes + Primal Kitchen Cookbook Preview!
Dana: Real Food with Dana
Serves: 6 servings
- 1 ½ lbs red or mixed potatoes (sub: white sweet potatoes)
- 1 cup cherry tomatoes
- ½ cup kalamata olives
- 2 Tbsp Primal Kitchen Greek Vinaigrette
- 1 Tbsp lemon juice
- 2 tsp minced garlic
- 1 tsp dried oregano
- 1 tsp dried savory
- 1 tsp dried thyme
- 1 tsp sea salt
- Optional: feta cheese, for serving
- Fresh chopped dill, for serving
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Wash and cut the potatoes into bite-sized pieces.
- Toss the potatoes in a large bowl with the greek vinaigrette, lemon juice, oregano, savory, garlic, and sea salt.
- Place the potatoes in a single layer on the lined baking sheet.
- Bake for 30 minutes at 425 F, then take the baking sheet out. Reduce the oven temperature to 350.
- Scatter the cherry tomatoes and olives among the potatoes, then stick the baking sheet back in the oven and roast for an additional 15 minutes.
- Serve immediately. Season with additional sea salt, feta cheese, and fresh chopped dill to taste.
if using white sweet potatoes, reduce the cooking time 20 minutes at 425 F, then 10 minutes at 350 F.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/greek-roasted-potatoes-primal-kitchen-cookbook/
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