Greek Potatoes with Lemon Vinaigrette

Total Time:
50 min
Prep:
5 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

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
Directions

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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4.6 33
I made this over the weekend and it was devoured!  I will stay, that several of us thought there was too much oil.  I would definitely cut back on the oil, probably in half as I heard recommended by others.  But wonderful flavor and a good compliment to a port roast!<br /> item not reviewed by moderator and published
Use the best EVOO you can get and these are MONEY! I will say I didn't use half as much oil as the recipe calls for. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Tasted great and the extra lemon vinaigrette on the side was a great touch. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
Excellent! Real Greek taste. No need for the chicken stock.. leftover vinaigrette made a great topping for grilled NY Strip steaks. item not reviewed by moderator and published
All I can say is YUM item not reviewed by moderator and published
These were great! They were also tasty as leftovers! item not reviewed by moderator and published
Great! didn't use/need any chicken stock. item not reviewed by moderator and published
Delicious. item not reviewed by moderator and published

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