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 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Greek-Style Twice-Baked Potatoes

Recipe courtesy of Bobby Deen

Greek Salad

Recipe courtesy of Laura Calder

Greek Sardines

Recipe courtesy of Grasslands Entertainment

Greek Caponata

Recipe courtesy of Giada De Laurentiis

Greek Salad

Greek Salad

Greek Saganaki

Recipe courtesy of Emeril Lagasse

Greek Saganaki

On TV