Recipe courtesy of Bobby Flay
Greek Potatoes With Lemon Vinaigrette
Total:
1 hr
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon salt, and pepper to taste. Puree until mostly smooth. 

Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. (Reserve the remaining vinaigrette.) Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.

Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side. 

Photograph by Yunhee Kim

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