Greek Potatoes with Lemon Vinaigrette Recipe 
Greek Recipes from Razzle Dazzle Recipes


Greek Potatoes with Lemon Vinaigrette

1 1/2 cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced

3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low salt chicken broth

Preheat oven to 425F. Whisk olive oil, lemon juice, shallots oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.

Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes.

Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking.

Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

Makes 4 servings.

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