Greek Potatoes With Lemon Vinaigrette

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 cup extra-virgin olive oil (preferably Greek)
  • 6 tablespoons fresh lemon juice
  • 1 large shallot, quartered
  • 2 cloves garlic, chopped
  • 4 sprigs oregano, leaves only (or 1 tablespoon dried)
  • 1/4 cup fresh parsley leaves, plus
  • 1 tablespoon chopped, for serving
  • Kosher salt and freshly ground pepper
  • 3 pounds large russet potatoes, cut lengthwise into wedges
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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