Greek Potatoes with Lemon Vinaigrette
Shelly smith
Served with the Lemon Chicken recipe
ingredients
- vinaigrette:
- 1 1/2 cups olive oil
- 5 Tbsp lemon juice fresh squeezed
- 2 Tbsp chopped shallots
- 1 Tbsp dried oregano
- 1 Tbsp parsley
- 2 garlic cloves, chopped
- 3# potatoes peeled and cut into wedges
- 1/2 cup chicken broth or stock
directions
- 1
Preheat oven 425°F. Mix vinaigrette ingredients and add S&P to taste
- 2
Put potato wedges in glass 9x 13 baking dish with 1/2 cup vinaigrette. Pour chicken stock around potatoes, S&P again. Roast 45min or until tender, turning occasionally. Let cool completely and then return to oven for 15min and serve.
notes
Skip cool and reheat stage if you watch and let cook until some of the juice gets absorbed but don't let them dry out.
Source: Shelly smith
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