Labadie Recipe Database

Name Greek Potatoes with Lemon Vinaigrette Number of People 6 List of Ingredients 1 cup olive oil 6 T fresh lemon juice 1 large shallot, quartered 2 cloves garlic, minced 4 sprigs oregano, leaves only (or 1 T dried) 1/4 cup fresh parsley leaves, plus 1 T chopped for serving 3 lbs potatoes cut into wedges Description 1. preheat oven to 425. Put olive oil, lemon juice, shallot, garlic, oregano and parsley in blender. Add 1 tsp salt and pepper to taste. Puree until mostly smooth. 2. Toss potatoes with 1/2 cup of vinaigrette and let sit until oven preheats. Spread in single layer on large rimmed baking sheet (reserve remaining vinaigrette). Roast potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour. 3. Transfer potatoes to platter and drizzle with some of remaining vinaigrette. Season with salt and garnish with chopped parsley. Serve with remaining vinaigrette on side. Time 1 hour 15 minutes Difficulty (1-5) 3 Notes Served at Ethan's first birthday party. Image