Greek Potatoes with Lemon Vinaigrette

Total Time:
50 min
5 min
45 min

4 servings

  • 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

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.

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    31 Reviews
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    I actually had a copy of Bobby's Greek potato recipe from a magazine but he omitted the chicken stock in that one and so did I. I thought the leftover dressing with raw garlic may be too strong to serve uncooked on the side but it was really good so we just passed it around the table in a mini pitcher. A few days later, the leftover dressing was served over our baked potatoes.
    Tasted great and the extra lemon vinaigrette on the side was a great touch.
    Im not a huge potato person, but I love lemony things and I was having a dinner party and I thought they looked tasty, so not realizing that I was going to produce the most delicious potatoes ever, I took 5 minutes out of my day and slapped all the ingredients together. Funny thing, it did not look nor smell all that special in its raw state. I even told one of my friends, I hope these taste good! Well the magic happened in the oven! When I pulled them out, they looks very golden and yummy, I poured some of the sauce over the potatoes and put the rest aside for dipping. Then I tried one....OH MY GOODNESS!!! They were so amazing I didn't want to share! They were a cross between amazing garlic fries and tangy Greek potatoes! My guest ate every bit. I admit, I made those potatoes 4 times that week. My 3 kids and my husband ravished them each time. This is so good, thank you Mr. Flay!!!!
    Excellent! Real Greek taste. No need for the chicken stock.. leftover vinaigrette made a great topping for grilled NY Strip steaks.
    All I can say is YUM
    These were great! They were also tasty as leftovers!
    Great! didn't use/need any chicken stock.
    Very good, refreshing & different. I did not pour the remaining marinade on the potatoes after though, they had plenty of flavor the way they were. They cooked perfectly. Will definately make again.
    SO flippin' good! The only thing I changed was I added a little fresh thyme and I cut the potatoes with a mandolin so they'd cook faster. I even used the same sauce to season the sockeye I cooked with it and it was all fantastic.
    These were absolutely delicious!!!! They were crispy on the outside and perfect on the inside. The vinaigrette was scrumptious! Thank you, Bobby!!!
    I watched this twice today and did not see the chicken broth used. As I looked over the reviews, I did not see any mention of this. Can someone tell me "What's up"?
    loved it! tangy and delicious! totally recommend!
    I made this with Bobby Flay Grilled Greek Lamb Chops. I was a hit in my house.. This is a Tasty dish> I also made spanakopita with this. I would do this anytime. I used yukon potatoes instead of Russet. ( I didnt feel like peeling the potatoes) and I also add a little bit of cajun to give it a kick>>>Thanks Bobby
    I loved this potato recipe. It was so yummy and very easy to make. Try it, you'll like it! I served it with Bobby's, "Pork Tenderloin marinated in garlic, lemon and oregano with greek salad" recipe.
    I love to cook and try all sorts of recipes...This was the best ever....Shared with my neighbors and it was a husband and I love it .....Great recipe Bobby......Nora, Lakeland, FL
    These were very good and I know like my potatoes this way. As for the oil, we halved the amount of oil required but if you make the full thing then I would suggest putting chicken in the dressing and then cooking (very good). Another twist was the second time we made I ran out of lemon juice so I used lime juice and it added a little more of a twist.
    Good thing, I read other comments especially about the amount of oil, so I cut it in half which turned out so wonderful. My family were impressed ! Tks again !
    this was a very yummy recipe. I did not drizzle the remaining vinagrette at the end. Instead, I used it as a marinade for chicken strips.
    Bobby, if all the olive oil was used and this served 4 people they would each eat 81 grams of fat. OK so use 1/2, that is still 40 grams of fat for a side dish!
    DEFINITELY halve the olive oil! Even after using only half of the oil called for I had tons of dressing left. These were gorgeously flavoured potatoes. My boyfriend said it was "restaurant quality" - I'll take that!
    Me and my family really liked this recipe however, I did change some things around. I used half the olive oil and half the lemon juice that it called for and I am glad I did. That was more than enough to coat the potato slices and even pour some over the top. I also switched out cilantro for the italian parsley, same idea, I just prefer cilantro. I also used more of cilantro than it originally called for because of some of the reviews saying it lacked flavor, same with the scallions (used two).
     I was pleasantly surprised with the flavoring and will definitely make it again.
    This recipe was YUMMO! SO EASY and flavorful - I will definitely be making it again. It is a perfect side dish to any meal.
    I used a storeware baking dish and stirred them a few times during the cooking process. They actually took about 55 minutes to cook. I disagree with the reviewer who said it lacked flavor. The lemon with the shallots and the herbs gave it a nice wonderful flavor without being overpowerful.
     I chose to use the low sodium chicken broth and it worked well. I put very little salt in the recipe and it still taste fantastic. This is a great recipe for anyone watching their sodium intake.
     I paired this with chicken I maranated in a lemon and lime dressing and it went well together.
    The potatoes gave me a little of my moms recipe and something different. It had a good mixture of tastes. Using a citrus with the fresh oregano was a great Idea.
    These potatoes have great flavor and texture as you are eating them. Very nice side they made with a nice NY Strip. Keep grilling...
    These potatoes are delicious, an excellent new addition to my potato repetoire.
    I was worried the potatoes would not turn out crispy, I was wrong they were the perfect texture. The flavor was a tangy treat. This is a recipe I'll be using a lot!
    Not exactly low calories, but these are the best potatoes I've eaten in my whole life.
    To credit the Greek, I love the subtle and wonderful seasonings. Olives and salty feta, MMMM....this well this comes short like, Daisy Dukes on big burtha. You get the idea. When they finished in the oven, you needed a good imagination to taste flavor. When it was all said in done, I sprinkled them with A lil of Tony's and the guests were pleased and i kept my reputation.
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    Greek Potatoes With Lemon Vinaigrette

    Recipe courtesy of Bobby Flay