Popular Conditions & Diets
Ingredients
6
Time
1h
Serves
4
Recipe by Tina Gravalos
Ingredients
6
Time
1h
Serves
4
Gluten-Free
Side
1 1/2 lbs
Mini Potatoes
rinsed, patted dry
1/4 cup
Extra-Virgin Olive Oil
1 tsp
Sea Salt
1/2 tsp
Black Pepper
3
Garlic Cloves
smashed
1 cup
Chicken Broth
1
Preheat the oven to 400°F.
2
In a baking dish (I used an 11 x 7-inch dish), add the potatoes. Pour the olive oil all over followed by the salt and pepper. Toss to evenly coat the potatoes.
3
Add the garlic cloves then toss again. Pour in the chicken broth.
4
Roast for 50 to 55 minutes, tossing halfway through, or until there is no more liquid and the potatoes are fork tender. Use a spoon to toss the potatoes around with the roasted garlic.
5
Top with more sea salt, fresh herbs like parsley, oregano or dill. Enjoy!
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
