Greek Potatoes with Lemon Vinaigrette

This recipe has been featured in a post on The Recipe Girl blog: Greek Dinner Party- Main Dishes & Sides. This dish is gluten-free adaptable- please see tips below the recipe.

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Greek Potatoes w/ Lemon Vinaigrette

Yield: 8 servings

Prep Time: 20 min

Cook Time: 60 min

Terrific potato dish! Very nice flavors and the perfect accompaniment to lamb.

Ingredients:

3/4 cup extra-virgin olive oil
5 Tablespoons lemon juice, freshly squeezed
2 Tablespoons shallots, chopped
2 Tablespoons fresh oregano, chopped
1 Tablespoon fresh Italian parsley, chopped
2 cloves garlic, minced
salt and pepper, to taste
3 pounds red potatoes, each potato cut lengthwise into 6 wedges
1/2 cup chicken broth, low sodium

Directions:

1. Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.

2. Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking.

3. Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

Tips:

*To prepare this recipe as GLUTEN FREE, just make sure that you are using a brand of broth that is designated as GF.
MAKE AHEAD TIP: Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.
*You could serve the potatoes after step 2, but roasting them twice results in a crispier, better final product.

Source: RecipeGirl.com (Adapted from Bon Appetit)

Leave a Comment




6 Responses to “Greek Potatoes with Lemon Vinaigrette”

  1. 1

    Erin @ Texanerin Baking — August 28, 2012 @ 5:38 AM

    I’m arranging a surprise party for my husband. I’m the one who has to get him out of the place, so a friend is responsible for putting stuff into the oven. I wanted to make crispy potato wedges, but this seems way way safer. I do the work and she just has to crisp them up! I’ll do a test batch in the new few days. Can’t wait!

  2. 2

    Erin @ Texanerin Baking — September 3, 2012 @ 9:26 AM

    Made them – they’re great! Love that you can leave them at room temperature for a while and then continue cooking them. Very important. :) I’ll make these again in the future… thanks for the recipe!

  3. 3

    Estelle Nargenfeld — October 12, 2012 @ 6:48 PM

    Is this really your recipe? I saw it here too.

    http://www.facebook.com/photo.php?fbid=430124813717221&set=a.421638214565881.99283.421632501233119&type=1&theater

  4. 4

    Lori Lange — October 12, 2012 @ 7:21 PM

    Just checked it out- that person is posting ALL stolen content and violating copyright laws. I counted at least 50 of my photos and recipes shared on that FB page in the last week alone. They have been reported.

  5. 5

    Kathy — January 4, 2013 @ 1:46 PM

    Awesome recipes!!! I wanted to fo a greek night… made the salad and the potatoes… AMAZING! maked Chicken souvlaki with them :)

    However I did add a little garlic to the dressing, worked out well

    Thanx for the great recipes

  6. 6

    Tanna — February 15, 2013 @ 7:24 AM

    Tried the Phillo tart. awesome!!