Martian Food
Sep 18, 2015
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Greek Potatoes with Lemon VinaigretteActive time:20 minutes Start To Finish:1 hour, 20 minutes Difficulty:
Serving size: 8 Source: Bobby Flay, Food Network Magazine Healthy, Vegan Add to Favorites Print Recipe |
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Ingredients:
6 Tbs. fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
4 sprigs oregano, leaves only (or 1 Tbs. dried)
¼ cup fresh parsley leaves, plus 1 Tbs. chopped for serving
1 tsp. kosher salt, plus more to taste
freshly ground black pepper, to taste
3 lbs. large russet potatoes, cut length-wise into wedges
Directions:
Preheat the oven to 425°F. Put the olive oil, lemon juice, shallot, garlic, oregano, and parsley leaves in a food processor. Add 1 tsp. salt, and pepper to taste and process until smooth.
Toss the potatoes with ½ cup of the vinaigrette in a large bowl until coated, then transfer to a large rimmed baking sheet. Reserve the remaining vinaigrette. Roast the potatoes until they are tender and golden, turning them occasionally, about 45 minutes to an hour.
Transfer the potatoes to a platter and drizzle with some of the reserved vinaigrette. Season with salt to taste and sprinkle with the chopped parsley. Serve the remaining vinaigrette on the side.
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