Greek Potatoes with Lemon Vinaigrette
leslie paul
ingredients
- 1 1/2 c.extra virgin olive oil
- 6 T. fresh lemon juice
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 2 T. chopped fresh oregano, or 2 t. dried oregano
- 1 T. chopped fresh Italian parsley, plus more for garnish
- Salt and freshly ground pepper
- 3 lbs. large russet potatoes, scrubbed and cut into six wedges each
- 1/2 c. low-sodium chicken broth
- Kosher or coarse sea salt
directions
- 1
Preheat oven to 425 and line a rimmed baking sheet with aluminum foil.
- 2
In a medium bowl whisk together the olive oil, lemon juice, shallot, garlic, oregano and parsley; add salt and pepper to taste.
- 3
Place potatoes on baking sheet and top them with 1/2 c. of vinaigrette, turning potatoes over to coat both sides. Sprinkle lightly with additional ground pepper.
- 4
Pour chicken broth around potatoes on pan.
- 5
Bake about 45 minutes, turning potatoes over once or twice until they are soft and golden brown.
- 6
Transfer to a serving platter and drizzle with remaining vinaigrette; sprinkle with kosher or sea salt and remaining parsley.
Source: leslie paul
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