| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1025 |
| Total Fat | 82 g |
| Saturated Fat | 11 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 1 mg |
| Sodium | 1162 mg |
Reviews
This turned out perfectly! I wasn’t sure it would, considering I had no chicken stock on hand. But the potatoes were perfectly crisped on the outside, tender on the inside. I flipped them halfway through the baking process. I will be making these again! Delicious!
I can never make a up a big enough batch of these, everyone loves them! I don’t use as much oil, I make the vinaigrette with 3/4 cup then use a 1/4 reserved for after they are roasted. Tip from trial and error: split the potatoes between 2 pans and they roast better other wise they will just steam. I always pair this with Dr. Perricone’s greek salad and grilled shrimp scallops or chicken.
I reduced by half and it was delicious. So flavorful. Definitely a keeper.
Sooooo good, made these for Easter dinner. Only thing I would change is to not put the “vinegarette” on once the potatoes are baked, it makes them too oily. I would just squeeze fresh lemon on them instead.
I have made this recipe for years. My family request these potatoes multiple times a year and because they are super delicious I’m happy to oblige.
Very flavorful! Easy to make.
Amazing potatoes! Great taste and very crispy. I did cut the oil in half.
Delicious !!!!
My family loved, loved, loved these!