I love the greek potatoes at a certain chain restaurant, but they are deathly high in sodium and the next morning I wake up very puffy! This can't be good for you, so I have come up with my own version that tastes just as good, if not better. Serve this as a side with chicken or pork and add a mixed green salad for a complete meal.
Ingredients:
1 lb potatoes, peeled and cut into quarters
1/4 cup olive oil (or less)
1 cup stewed tomatoes
salt and freshly ground black pepper to taste
1 tbsp dried oregano
1 tbsp dried thyme or basil
1 tsp garlic powder
1 cup low fat, low sodium chicken broth
Directions:
1. Combine all ingredients, except potatoes, in a saucepan. Bring to a boil. Reduce heat and simmer about 20 minutes until flavours are blended.
2. In the meantime, par-boil potatoes, for 10 minutes, in water with 1/4 tsp salt. Drain and rinse in cool water.
3. Preheat oven to 400F. Toss the potatoes in the sauce. Place in a lightly greased 13 x 9 inch baking dish. Poor enough sauce over them to 1/2 cover the potatoes.
4. Bake, uncovered, about 30 minutes or until potatoes are tender, tossing 1/2 way through cooking time. If you need more liquid, add a little more sauce, but just enough to 1/2 cover the potatoes.
