Lemony Roasted Greek Potatoes

Lemony, garlicky and deliciously Roasted Greek Potatoes that soon will become your favorite to make!

Sliced potatoes cooked in a roasting pan

The vinaigrette is so good that you may want to use it on your salads.  I make these potatoes to go with skillet chicken or grilled pork tenderloin and since they pair perfectly.

Ingredients: sliced potatoes, shallots, garlic seasoning, olive oil and chopped parsley
Sliced potatoes in a baking pan
Sliced potatoes cooked in a roasting pan

LEMONY ROASTED GREEK POTATOES

Lemony, garlicky and deliciously Roasted Greek Potatoes that soon will become your favorite to make!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side Dish
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • ½ cup olive oil extra virgin
  • 4 Tbsp fresh lemon juice
  • ½ large shallot, cut in half
  • 1 large garlic clove, chopped
  • ½ Tbsp dried oregano
  • 2 Tbsp fresh flat parsley leaves, chopped
  • ½ tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 2 large russet potatoes cut lengthwise into wedges

Instructions
 

  • Preheat oven to 400 degrees
  • In a food processor add the olive oil, lemon juice, shallot, garlic, oregano and parsley.
  • Add about ½ teaspoon of salt and pepper to taste.
  • Puree until you achieve a smooth consistency.
  • In a large bowl, add the potatoes with ¼ cup of the prepared vinaigrette and toss until the potatoes are coated.
  • Reserve the remaining vinaigrette.
  • Arrange the potatoes in a single layer on a large baking sheet.
  • Roast the potatoes until tender inside but crispy and golden on the outside. About 45 minutes to 1 hour. Turn the potatoes half way thru the roasting process.
  • Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.

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