Oh hey, it’s been like forever since I posted a recipe. Ya know that whole, having a baby is a chaotic life adjustment thing? Well yeah, it’s true. It’s awesome and raw and incredibly humbling and rewarding all at the same time and I’m loving it up. But it’s been hard to get back in the kitchen because babies and stoves and sharp knives are a little bit taboo, and nap times are usually reserved for 20 minute workouts, and a 5 second shower. So when I do have time to cook, it’s usually not cooking per se, but more of a cold salad or sandwich that can’t be burnt on the stove when you forget about it while upstairs changing a diaper.
I’ve decided the only way to get back into it is to keep recipes super simple, quick, and healthy, so stay tuned, and hopefully it won’t be another 5 months until then. Eek!
I had this recipe tested and perfected back in April, a month before my baby arrived when I was still eating potatoes left and right. And guess what hasn’t changed with having a baby?! Yup, still loving potatoes, hard. This is just about everything you need for the upcoming fall and winter. Bright lemon, fresh garlic, savoury herby-ness and warmth…yes please. Fall, I feel ya coming and I’m pretty stoked. (Seriously, I freaking love fall).
Anyways, I know this will be delish after all those summer salads you’ve been eating! (Yay, fresh healthy food!) But maybe that’s why fall is so great? All of the sudden warm soups and stews, and um, Greek Style Roasted Potatoes, are warming your soul. The change is just as welcome as those healthy salads are at the end of winter. By the way, anyone in Canada sorta feel like we have 2 seasons? Soups and stews vs. salad and fruit? Hm…. both are great, I just wish a certain one didn’t last soo…. long. 🙂
Hope you try this out and please, if you do, let me know what you think in the comments below! Follow along on Instagram too if you want to see
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- 3 cloves garlic, minced
- ⅓ cup lemon juice
- ½ cup vegetable broth
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 2 tablespoons olive oil
- ¼ teaspoon salt
- generous pinch of pepper
- 3 yellow potatoes, sliced into ½ inch wedges
- Preheat oven to 375 degrees fahrenheit.
- Combine all ingredients except potatoes in a small mixing bowl and set aside.
- Slice potatoes, place in a glass baking dish and pour the lemon and herb mixture over top, making sure each potato wedge has been coated.
- Cover the dish with tin foil and bake for 40 minutes. Remove from oven, toss the potatoes to re-coat, and then turn oven up to 425 degrees fahrenheit. Return to oven uncovered and bake for an additional 25-30 minutes until potatoes are tender on the inside and slightly crisp on the outside.
- Serve hot, with any juices and scrapings from the bottom of the pan.