Greek roast potatoes

We’re calling these Greek roast potatoes but in reality they’re sort of in between being braised and being roasted. Key is to use a waxy potato if you can. You can use a white fluffy one but if overcooked they may break up a little. 

What you get here is a potato that is light on the outside and slightly crisped around the edges, packed with flavour thanks to the addition of lemon zest, heart healthy ingredients such as olive oil and garlic and that most potent of spices antimicrobial oregano. 

As always when dealing with potatoes, we leave the skin on as it’s where most of the vitamins and minerals lie. Potatoes are often discarded in many diets today as being too heavy in starches and while that might be true, they also have great nutritional value. They are relatively low in calories, high in both soluble and insoluble fibre which is a good prebiotic and helps feed gut bacteria.  

Interesting little tip, if you cook them and allow them to cool then reheat, you increase the amount of fibre in them. They are also packed with vitamins and antioxidants so well worth having some at least in your meal plan.