Greek Potatoes with Lemon Vinaigrette
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.