Sunday, April 14, 2013

Greek Potatoes with Lemon Vinaigrette

Eating healthy is really important around our house, but every now and then, a girl just needs a plate of delicious fries, I tell you!  

Am I right?!?

This recipe is a keeper.  Large wedges of russet potatoes are coated with a quick vinaigrette of olive oil, fresh lemon juice, shallot, garlic, oregano and parsley (which comes together in a flash with the help of a food processor).  Next, they bake up all beautiful and golden brown in the oven for about an hour.

The flavor is fantastic, and you could even add a little Greek feta cheese as a garnish if you really wanted to take them over the top.  

Next time, I will probably cut the vinaigrette quantities in half, because I did end up with extra vinaigrette.  This isn't a terrible thing, though, because you could use it up in other dishes.  I bet it would be delicious on a roasted chicken.

Well, I hope everyone has a wonderful week!

Bon Appetit, my friends!

Greek Potatoes with Lemon Vinaigrette
Adapted from:  Bobby Flay, Food Network Magazine, April 2013

1 cup extra virgin olive oil
6 Tbsp fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
1 Tbsp dried oregano
1/4 cup fresh parsley leaves, plus 1 Tbsp chopped, for garnish
Salt & freshly ground black pepper
3 lbs. large russet potatoes, cut lengthwise into wedges

Preheat oven to 425 degrees F.

Place the first six ingredients in a food processor.  Add 1 tsp salt, and pepper to taste.  Puree until mostly smooth.

Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet (Reserve the remaining vinaigrette).  Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.

Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.  Season with salt and garnish with the chopped parsley.  Serve with the remaining vinaigrette on the side.


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Rachel said...

Beautiful and I'm sure they're delicious! Thanks for sharing!

anotherfoodieblogger said...

Those look fabulous! And the marinade would be perfect for grilled chicken.