whole30 greek lemon potatoes

🧂 Ingredients

• 2 lbs Russet potatoes (or Yukon gold)

  peeled and diced into 1-inch chunks
• 1/4 cup extra-virgin olive oil
• 1/4 cup chicken stock

  low-sodium
• 1/4 cup fresh lemon juice

  approx juice of 1 lemon
• 6 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 1/2 teaspoon salt

  Kosher, suggested
• 1 teaspoon black pepper
• 1 1/2 tablespoons ghee (optional)

  or 1 1/2 tbsp melted butter

Instructions

• 1 Preheat oven to 350F. 
• 2 Scrub potatoes clean, and peel. Dice peeled potatoes into approx 1-inch coins.
  Quarter each coin for 1-inch chunks.
• 3 To a deep baking pan (9×13), toss potatoes with remaining ingredients, except
  ghee (so, olive oil through black pepper). Spread potatoes evenly into a layer
  and bake.
• 4 Bake until potatoes are tender in the center and slightly crispy on the outside
  edges, tossing every 30 minutes, or so. This should take approx 1 hour 15
  minutes in the oven. If at the 1-hour mark, the potatoes stick to baking dish,
  add 1-2 tablespoons ghee (or melted butter), and toss. This should take approx 1
  hour 15 minutes. 

Nutrition Info