Greek Roasted Potatoes
The star of these Greek Roasted Potatos is the delicious vinaigrette! It's so good that you may want to use it on your salads, chicken, seafood and everything else.
Servings 4 people
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 large shallot cut in half
- 1 clove garlic chopped
- 1/2 tablespoon dry oregano
- 2 tablespoons fresh flat parsley leaves
- kosher salt & pepper
- 2 large russet potatoes cut lengthwise into wedges
Preheat oven to 400 degrees
In a food processor add the olive oil, lemon juice, shallot, garlic, oregano and parsley.
Add about 1/2 teaspoon of salt and pepper to taste.
Puree until you achieve a smooth consistency.
In a large bowl, add the potatoes with 1/4 cup of the prepared vinaigrette and toss until the potatoes are coated.
Reserve the remaining vinaigrette.
Arrange the potatoes in a single layer on a large baking sheet.
Roast the potatoes until tender inside but crispy and golden on the outside. About 45 minutes to 1 hour. Turn the potatoes half way thru the roasting process.
Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.
(recipe adapted from Bobby Flay)
Serving: 100g | Calories: 323kcal | Carbohydrates: 15g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Sodium: 285mg | Potassium: 382mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 27mg | Calcium: 3mg | Iron: 5mg