Greek Potatoes With Lemon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These are a really unusual but very tasty side dish. Ingredients:
1& 1/2 cups olive oil |
5 t. fresh lemon juice |
2 t. chopped shallots |
2 t. chopped fresh oregano or 1 t. dried |
1 t. chopped fresh italian parsley |
2 garlic cloves, minced |
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges |
1/2 c. chicken stock or canned low sodium chicken broth |
Directions:
1. Preheat oven to 425F.
2. Whisk olive oil, lemon juice, shallots oregano, parsley and garlic in medium bowl to blend.
3. Season vinaigrette with salt and pepper.
4. Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet.
5. Reserve remaining vinaigrette for serving.
6. Pour chicken stock around potatoes.
7. Sprinkle potatoes with salt and pepper.
8. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
9. Cool completely.
10. Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
11. Divide potatoes equally among plates.
12. Drizzle some reserved lemon vinaigrette over potatoes.
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