Friday, March 22, 2013

Greek Potatoes With Lemon Vinaigrette

Last night it was new recipe time. I will admit to being a slight Food Network junkie. I can’t resist a tempting new recipe. We have been eating a lot of potatoes lately and I was finally ready for a bit more flavor. I whipped up Bobby Flay’s Greek Potatoes With Lemon Vinaigrette from the April 2013 Food Network Magazine. The potatoes were a hit at home and although I was the only one that used the extra Vinaigrette as a dipping sauce I did pour some of it over the steamed broccoli I made and it really jazzed up a boring plate of naked greens. I think the Lemon Vinaigrette would be a good recipe to have on hand for additional uses aside from tossing it with potatoes.

Greek Potatoes With Lemon Vinaigrette


1 cup extra-virgin olive oil (preferably Greek)
6 tablespoons fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
4 sprigs oregano, leaves only (or 1 tablespoon dried)
1/4 cup fresh parsley leaves, plus
1 tablespoon chopped, for serving
Kosher salt and freshly ground pepper
3 pounds large russet potatoes, cut lengthwise into wedges


Preheat the oven to 425 degrees F. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon 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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