You guys wanna know something insanely cool that I’m completely and totally freaking out about right now?? I’M. IN. A. COOKBOOK. From Mark Sisson, the genius behind Mark’s Daily Apple and the Primal Kitchen empire, no less. Oh, and these Greek Roasted Potatoes are pretty freaking fantastic too.
But for real – I’m in a cookbook!!
Yep. You read that right. Mark put together the Primal Kitchen Cookbook: Eat Like Your Life Depends On It! with the help of some “leading icons in the primal community” (his words, not mine, eek so COOL!!) to put together 130+ totally delicious, mouthwatering, primal and paleo recipes. A lot of the recipes use my favorite Primal Kitchen products (um, duh – it IS called the Primal Kitchen Cookbook, after all) like their avocado oil Mayo, Chipotle Lime Mayo, Greek Vinaigrette, Ranch and Caesar Dressings, and Collagen fuel. So in case you were looking for about 50 different ways to use mayo, this book has you covered.
The Primal Kitchen team reached out to me last September to ask if I wanted to contribute a few recipes, and what, was I going to say no? Are you KIDDING? But it still didn’t feel totally real until I could hold the book in my hands and actually see my name, and my recipes, and even a whole page with a quote from me on it!! SO COOL. You can see why I’ve been
mildly totally freaking out. It’s fine. Check me out with my Chipotle Lime BLT Sweet Potato Toast (pp. and Chipotle Creamed Spinach (Dairy-Free) (p. 113!). Oh, and not to toot my own horn or anything, but one of my recipe’s pictures even made it on to the back cover…and only 4 recipes in the whole book got to do that!!
Some of the other recipes I absolutely cannot WAIT to try:
Speaking of the Greek Vinaigrette though, back to these Greek Roasted Potatoes. Back when I took over Whole30Recipes in May I talked about how whenever I do a Whole30, I can’t stop craving Greek food. This recipe was hidden in my drafts for about…a year? And I don’t think I’d made it since last summer. *forehead slap* SO. freaking good!! The flavor explosion is so real. And if you’re doing a Whole30, just leave off the feta cheese. I’ll have yours for you. That’s what friends are for, right?
- 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.
Don’t forget to check me out in the Primal Kitchen Cookbook too!