Side, Greek, Sides, Potatoes
Cooks in    Serves 6
  • 1 cup extra-virgin olive oil
  • 3 pounds large russet potatoes cut lengthwise into thick wedges or quartered
  • 2 lemons, juiced
  • 1 clove fresh garlic, minced
  • 1/4 cup finely chopped yellow onion
  • 1 tablespoon dried oregano
  • 1/4 cup fresh Italian parsley, roughly chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1. Preheat oven to 425 degrees
  • 2. To make a vinaigrette, place olive oil, lemon juice, garlic, onion, oregano and parsley in a food processor; add 1 teaspoon salt; puree until smooth; adjust seasoning with black pepper and more salt if needed.
  • 3. Toss the potatoes in a large bowl and toss with 1/2 cup of the vinaigrette; spread in a single layer on a large rimmed baking sheet (you may want to line with foil or parchment paper); place in preheated oven and roast turning occasionally for 45-60 until the potatoes are fork tender and golden brown.
  • 4. Serve potatoes in a large platter and drizzle with more of the vinaigrette; serve the remaining vinaigrette on the side or use later as a salad dressing.