Follow these steps for perfect results
EVOO
fresh lemon juice
shallot
quartered
garlic
chopped
oregano
leaves only
fresh parsley
leaves
fresh parsley
chopped
freshly ground pepper
russet potatoes
cut lengthwise into wedges
Preheat oven to 425F.
Combine olive oil, lemon juice, shallot, garlic, oregano, parsley, salt, and pepper in a food processor.
Puree until mostly smooth to create the vinaigrette.
In a large bowl, toss the potato wedges with 1/2 cup of the prepared vinaigrette.
Spread the potatoes in a single layer on a large rimmed baking sheet.
Roast the potatoes for 45 minutes to 1 hour, turning occasionally, until tender and golden.
Transfer the roasted potatoes to a platter.
Drizzle with some of the remaining vinaigrette.
Season with additional salt to taste.
Garnish with chopped parsley.
Serve immediately, with the remaining vinaigrette on the side.
Expert advice for the best results
For extra crispy potatoes, parboil them for 5 minutes before roasting.
Adjust lemon juice to taste for desired tanginess.
Ensure the baking sheet is not overcrowded to promote even browning.
Everything you need to know before you start
10 minutes
Vinaigrette can be made ahead of time.
Serve potatoes on a platter, drizzled with vinaigrette and garnished with parsley.
Serve as a side dish with grilled chicken or fish.
Pair with a Greek salad.
Complements the lemon flavors.
Discover the story behind this recipe
Potatoes are a staple in Greek cuisine, often seasoned with lemon and herbs.
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