Greek Potatoes With Lemon Vinaigrette

Name: Greek Potatoes With Lemon Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 6 servings

Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 6 servings

Ingredients

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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

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.

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Greek Potatoes With Lemon Vinaigrette

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