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
Ingredients:
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
Directions:
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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