Greek Potatoes with Lemon Vinaigrette

Deselect All

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