Greek Potatoes with Lemon Vinaigrette

By Kitchenbee

Bobby Flay's recipe from Food Network magazin April 2003

Ingredients

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

Details

Cooking time 60mins

Preparation

Step 1

Preheat oven to 425F. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; 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 vinaigrette on the side.