Greek Potatoes with Lemon Vinaigrette
Perfect roasted potato wedges with a delicious vinaigrette!
Servings: 8 servings
Ingredients
VINAIGRETTE:
- 3/4 cup extra virgin olive oil
- 5 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped shallots
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh Italian parsley
- 2 medium garlic cloves, chopped
- salt and pepper, to taste
POTATOES:
- 3 pounds red potatoes, each potato cut lengthwise into 6 wedges
- 1/2 cup low sodium chicken broth
Instructions
- Preheat the oven to 425°F.
PREPARE THE VINAIGRETTE:
- In a medium bowl, whisk together the olive oil, lemon juice, shallots, oregano, parsley and garlic. Season the vinaigrette with salt and pepper.
PREPARE THE POTATOES:
- On a heavy large rimmed baking sheet, toss the potatoes with 1/2 cup of the vinaigrette. Reserve the remaining vinaigrette for serving. Pour the chicken broth around the potatoes. Sprinkle the potatoes with salt and pepper. Roast the potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen the potatoes from the baking sheet to prevent sticking. You can serve the potatoes at this point, but roasting them twice results in a crispier, better final product (continue with the next step if you want to roast them twice).
- Preheat the oven to 425°F. Rewarm the potatoes until crisp, about 15 minutes. Divide the potatoes equally among plates. Drizzle some reserved lemon vinaigrette over the potatoes.
Notes
- *To prepare this recipe as GLUTEN FREE, just make sure that you are using a brand of chicken broth that is designated as GF.
- MAKE AHEAD TIP: Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.
Nutrition
Serving: 1serving | Calories: 249kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 820mg | Fiber: 4g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 2mg