Greek Potatoes With Lemon Vinaigrette

Ingredients

• 0.3 cup parsley leaves fresh chopped for serving
• 2 cloves garlic chopped
• 6 servings kosher salt and pepper freshly ground
• 6 tablespoons juice of lemon fresh
• 1 cup olive oil extra-virgin (preferably Greek)
• 4 sprigs oregano dried (or 1 tablespoon )
• 3 pounds russet potatoes cut lengthwise into wedges
• 1 large shallots quartered

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat the oven to 425 degrees F.
2. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon salt, and pepper to taste. Puree until mostly smooth.
3. Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. (Reserve the remaining vinaigrette.) Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.
4. Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley.
5. Serve with the remaining vinaigrette on the side.
6. Photograph by Yunhee Kim