Name: Greek Potatoes with Lemon Vinaigrette
Yield: Makes 4 servings
Ingredients: 1 1/2 cups olive oil; 5 tablespoons fresh lemon juice; 2 tablespoons chopped shallots; 2 tablespoons chopped fresh oregano or 1 tablespoon dried; 1 tablespoon chopped fresh Italian parsley; 2 garlic cloves, minced; 3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges; 1/2 cup chicken stock or canned low-salt chicken broth

Recipe information

Yield
Makes 4 servings

Ingredients

1 1/2 cups olive oil

5 tablespoons fresh lemon juice

2 tablespoons chopped shallots

2 tablespoons chopped fresh oregano or 1 tablespoon dried

1 tablespoon chopped fresh Italian parsley

2 garlic cloves, minced

3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges

1/2 cup chicken stock or canned low-salt chicken broth

Preparation

Step 1
Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
Step 2
Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
Step 3
Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

TagsLemon Citrus Fruit Oregano Herbs & Spices Garlic Root Vegetable Vegetable Russet Potato Potato Side Dinner Dairy Free Gluten Free Nut Free Easy Quick Make Ahead Roast Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes