Recipe courtesy of Bobby Flay
Print
Greek Potatoes with Lemon Vinaigrette
Total:
50 min
Prep:
5 min
Cook:
45 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
5 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 cups olive oil
  • 6 tablespoons fresh lemon juice
  • 1 large shallot, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
  • 1 tablespoon chopped fresh Italian parsley, plus more for garnish
  • Salt and freshly ground black pepper
  • 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
  • 1/2 cup chicken stock or canned low-sodium chicken broth

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Greek-Style Twice-Baked Potatoes

Recipe courtesy of Bobby Deen

Greek Devil Gyro

Recipe courtesy of Melissa Gaman

Greek Feta and Cucumber Salad

Recipe courtesy of Michael Symon

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Funeral Potatoes (Utah Potato Casserole)

Recipe courtesy of Young Sun Huh

Mashed Sweet Potatoes

Recipe courtesy of Patti LaBelle

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Loaded Baby Potatoes

Recipe courtesy of Tiffani Thiessen

On TV

Trending Videos

So Much Pretty Food Here