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When my parents came to visit this fall, I made chicken and beef gyros, a greek salad, and these yummy potatoes.  Although I never got around to posting the recipe, I haven’t stopped thinking about these potatoes, so I’m actually making them again tonight!

Greek Style Potatoes with Lemon Vinaigrette

  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 shallot, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried
  • 1 tablespoon chopped fresh Italian parsley
  • Salt and freshly ground black pepper
  • 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges

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 vinaigrette on a heavy, large, rimmed baking sheet. Season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.

Recipe adapted from Bobby Flay

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