Potatoes- Greek Potatoes with Lemon Vinaigrette

Photo by Jessica G.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

1

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

1

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

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

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: