- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- 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
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.
