GREEK VINAIGRETTE POTATOES
MAKES 6 SERVINGS.
3 pounds potatoes, cut lengthwise into wedges
6 tbs lemon juice
1/4 cup parsley leaves, plus 1 tbs chopped
2 cloves garlic, chopped
Salt and Pepper
1 tbs dried oregano
1 shallot or onion, quartered
1 cup oil
Heat oven to 425 degrees. Put oil, lemon juice, shallot, garlic, oregano and parsley in a food processor or blender, add 1/2 tsp salt and pepper. Puree until mostly smooth. Toss potatoes with 1/2 cup vinaigrette in a bowl, spread in a single layer on a baking sheet. Bake potatoes until tender and golden 1 hour. Transfer potatoes to a platter, drizzle with some of the remaining vinaigrette. Season with salt, garnish with chopped parsley. SERVE with remaining vinaigrette on the side...
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