Greek Potatoes with Lemon Vinaigrette

This recipe came from my newest issue of Food Network magazine.  They were super easy to make, they just took a little while to bake in the oven.  The recipe below makes 6 servings.

* Image by Jason Hedlund

Ingredients:

1 cup olive oil

6 Tbsp fresh lemon juice 

1 large shallot, quartered

2 cloves garlic, chopped

4 sprigs oregano, leaves only (or 1 Tbsp dried)

1/4 cup fresh parsley leaves, plus 1 Tbsp chopped, for servings (we used dried)

salt and pepper

3 lbs russet potatoes, cut lengthwise into wedges (we used red potatoes because that's what we had)

Directions:

1.  Preheat oven to 425F.  Put the olive oil, lemon juice, shallot, garlic, oregano, and parsley in food processor; add 1 tsp salt, and pepper to taste.  Puree until mostly smooth.

2.  Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a rimmed baking sheet. (Reserve remaining vinaigrette for dipping).  Roast potatoes for 45 minute to 1 hour, turning occasionally, under tender and golden.

3.  Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.  Season with salt and garnish with chopped parsley.  Serve with the remaining vinaigrette on the side.  Enjoy!

Beth and Jason's Rating: Yummy and easy!

Original Recipe from:

Greek Potatoes with Lemon Vinaigrette