Greek Potatoes With Lemon Vinaigrette

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 6 servings
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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


  1. 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. 
  2. 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.
  3. 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.