Directions:
- Preheat oven to 425F.
- Whisk olive oil, lemon juice, shallots oregano, parsley and garlic in medium bowl to blend.
- Season vinaigrette with salt and pepper.
- 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.
- Divide potatoes equally among plates.
- Drizzle some reserved lemon vinaigrette over potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 594.3 Kcal (2488 kJ) | ||
| Calories from fat | 254.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.31g | 44% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 91.34mg | 4% | |
| Potassium | 1928.36mg | 41% | |
| Total Carbs | 74.21g | 25% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 7.11g | 28% | |
| Protein | 11.3g | 23% | |
| Vitamin C | 30.7mg | 51% | |
| Iron | 3.7mg | 20% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 145.51 Kcal (609 kJ) | ||
| Calories from fat | 62.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 44% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 0% | |
| Sodium | 22.36mg | 4% | |
| Potassium | 472.14mg | 41% | |
| Total Carbs | 18.17g | 25% | |
| Sugars | 1.07g | 17% | |
| Dietary Fiber | 1.74g | 28% | |
| Protein | 2.77g | 23% | |
| Vitamin C | 7.5mg | 51% | |
| Iron | 0.9mg | 20% | |
| Calcium | 18.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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