Greek Potatoes with Lemon Vinaigrette
Holy cannoli these potatoes are superb! They even taste good cold the next day.
Dovetailing Tip: Use 3lbs of the potatoes that you washed on day 2.
|1 1/2 cup||olive oil|
|6 tablespoons||fresh lemon juice|
|1||large shallot, chopped|
|2 cloves||garlic, chopped|
|2 tablespoons||chopped fresh oregano, or 1 tablespoon dried|
|1 tablespoon||chopped fresh italian parsley, plus more for garnish|
|salt and freshly ground black pepper|
|3 pounds||large russet potatoes, cleaned, each cut lengthwise into 6 wedges|
|1/2 cup||chicken stock or canned low-sodium chicken broth|
Preheat oven to 425 degrees F.
Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.