Food Network: Greek Potatoes with Lemon Vinaigrette

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Greek Potatoes with Lemon Vinaigrette
Recipe courtesy Bobby Flay

Ingredients
1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and freshly ground black pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth

Instructions
Preheat oven to 425 degrees F.

Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend;

season with salt and pepper.

Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining
vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast
potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a
serving platter and drizzle with the remaining vinaigrette and more chopped parsley.