Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1121.24 Kcal (4694 kJ) | ||
| Calories from fat | 758.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.31g | 130% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 96.41mg | 4% | |
| Potassium | 2081.19mg | 44% | |
| Total Carbs | 82.19g | 27% | |
| Sugars | 7.77g | 31% | |
| Dietary Fiber | 8.63g | 35% | |
| Protein | 12.48g | 25% | |
| Vitamin C | 40.9mg | 68% | |
| Iron | 4.4mg | 25% | |
| Calcium | 105.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 216.3 Kcal (906 kJ) | ||
| Calories from fat | 146.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.26g | 130% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 18.6mg | 4% | |
| Potassium | 401.48mg | 44% | |
| Total Carbs | 15.86g | 27% | |
| Sugars | 1.5g | 31% | |
| Dietary Fiber | 1.67g | 35% | |
| Protein | 2.41g | 25% | |
| Vitamin C | 7.9mg | 68% | |
| Iron | 0.9mg | 25% | |
| Calcium | 20.3mg | 11% | |
* 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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