Since I was a child, I have always been a sucker for anything potatoes. One particular way I enjoyed potatoes was when my mom cubed them and fried them. Normally, she would make them for an egg frittata, one of my absolute favorite dishes. Obviously, you’d find me sneaking up to the plate to take some of the potato fries. Cue in a few years later and the obsession for potato fries is still very real. My husband and two sons really love these potato fries. I came across this Bobby Flay recipe for Greek Potatoes with Lemon Vinaigrette in the recent April 2013 Food Network issue. This dish will make a perfect side for your next family gathering/ BBQ. But beware, it won’t last long so make double. Enjoy!
Greek Potatoes with Lemon Vinaigrette
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
Prepare
1. Preheat oven to 425 degrees F.
2. Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a a food processor or blender and blend until smooth; season with salt and pepper.
3. Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette.
4. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes to an hour.
5. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.
