1 tbsp chopped fresh italian parsley or 1 tbsp dried
salt and freshly ground pepper
3 lbs large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low sodium chicken broth
Instructions
Preheat oven to 425 F. Whisk olive oil, lemon juice, shallots, garlic, oregano and parsley in a medium bowl to blend, season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy, large rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes, and season potatoes with salt and peper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.
Originally Submitted
5/15/2011
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