Greek Potatoes with Lemon Vinaigrette

Ingredients
1 ¹⁄₂ cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons fresh oregano (or 1 tablespoon dried), chopped
1 tablespoon fresh Italian parsley, plus more for garnish, chopped
Salt and freshly ground black pepper to taste
2-3 pounds potatoes, each cut into wedges (I’ve used everything from large baking potatoes to small Yukon golds.  I feel the smaller potatoes work the best)
¹⁄₂ cup chicken broth

Instructions
1. Preheat oven to 425*F.

2. Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.  Or use an immersion blender.  

3. 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 remaining vinaigrette and more chopped parsley.

Comments
I love these potatoes.  I’ve been making them for years now and they’re just so lemony and perfect.  They go well with other Greek foods, like lamb, but also go well with everything from burgers to grilled chicken.  I tend to serve the remaining vinaigrette on the side and let people sauce them as desired.

Shown here with Cod with Lemon-Caper Sauce.

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