GREEK POTATOES WITH LEMON VINAIGRETTE RECIPES

Name: Greek Potatoes with Lemon Vinaigrette
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 1/2 cups olive oil; 6 tablespoons fresh lemon juice; 1 large shallot, chopped; 2 cloves garlic, chopped; 2 tablespoons chopped fresh oregano, or 1 tablespoon dried; 1 tablespoon chopped fresh Italian parsley, plus more for garnish; Salt and freshly ground black pepper; 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges; 1/2 cup chicken stock or canned low-sodium chicken broth

GREEK POTATOES WITH LEMON VINAIGRETTE RECIPE | BOBBY FLAY ...

Greek Potatoes with Lemon Vinaigrette Recipe | Bobby Flay ... image

Provided by Bobby Flay

Categories side-dish

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and freshly ground black pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth

Steps:

Preheat oven to 425 degrees F.
Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

GREEK POTATOES WITH LEMON VINAIGRETTE : RECIPES : COOKING ...

Greek Potatoes with Lemon Vinaigrette : Recipes : Cooking ... image

Cooking Channel serves up this Greek Potatoes with Lemon Vinaigrette recipe from Bobby Flay plus many other recipes at CookingChannelTV.com

Provided by Bobby Flay : Cooking Channel

Categories side-dish

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and freshly ground black pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth

Steps:

Preheat oven to 425 degrees F.
Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

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