Photo: Greek Potatoes with Lemon Vinaigrette Recipe
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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By burgess6510
Santa Cruz Moun...
on April 18, 2013
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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!!!!
By tampafloridachef
on April 16, 2013
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Excellent! Real Greek taste. No need for the chicken stock.. leftover vinaigrette made a great topping for grilled NY Strip steaks.
By terrekemble_3350042
Chanhassen, MN
on March 31, 2013
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All I can say is YUM
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