Greek Potatoes with Lemon Vinaigrette

Ingredients

• 0.5 cup chicken broth low-sodium canned
• 2 cloves garlic chopped
• 6 tablespoons juice of lemon fresh
• 1.5 cups olive oil 
• 2 tablespoons oregano dried fresh chopped
• 1 tablespoon parsley fresh italian plus more for garnish chopped
• 3 pounds russet potatoes cleaned cut lengthwise into 6 wedges
• 4 servings salt and pepper black freshly ground
• 1 large shallots chopped

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 425 degrees F.
2. Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; 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. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
5. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.